The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds-Reference-Cited by-同舟云学术

The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds

Published:2020-12 Issue: Volume:134 Page:110106
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alkaltham Mohammed Saeed,Salamatullah Ahmad Mohammed,Özcan Mehmet Musa,Uslu Nurhan,Hayat Khizar

Funder

Deanship of Scientific Research, King Saud University

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Poly-phenols in mung bean (Vigna radiata L, Wilczek): Determination and removal;Barroga;Journal of Agricultural and Food Chemistry,1985

4. Ancient and modern review of nutritional value and therapeutical benefits of Mugha (Green gram);Chavan;Journal of Biological and Scientific Opinion,2013

5. Antioxidant activity of methanolic extracts from some grains consumed in Korea;Choi;Food Chemistry,2007

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