Effect of Soaking and Germination on Polyphenol Content and Polyphenol Oxidase Activity of Mung Bean (Phaseolus AureusL.) Cultivars Differing in Seed Color-Reference-Cited by-同舟云学术

Effect of Soaking and Germination on Polyphenol Content and Polyphenol Oxidase Activity of Mung Bean (Phaseolus AureusL.) Cultivars Differing in Seed Color

Published:2013-11-21 Issue:4 Volume:17 Page:782-790
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tajoddin Muhammed,Manohar Shinde,Lalitha Junna

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.654702

Reference28 articles.

1. Nutrition and health implications of dry beans: a review.

2. Changes in tannins in ripening fruits

3. Characterization of the condensed tannin (proanthocyanidin) from a group II sorghum

4. Food legumes in human nutrition: A personal perspective

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