Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts

标题
Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts
作者
关键词
Antioxidant activity, Ethanol vapours, Hot water dip, Mung bean sprouts, Pulsed electric field, UV-irradiation
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 4, Pages 708-714
出版商
Springer Nature
发表日期
2011-10-03
DOI
10.1007/s13197-011-0538-2

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