Comparison of γ‐aminobutyric acid accumulation capability in different mung bean ( Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines-Reference-Cited by-同舟云学术

Comparison of γ‐aminobutyric acid accumulation capability in different mung bean ( Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines

Published:2020-09 Issue:4 Volume:56 Page:1562-1573
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ma Yuling¹²^ORCID,Tong Litao¹^ORCID,Li Juan¹,Ashraf Jawad¹,Wang Shanshan¹,Zhao Bo¹,Liu Liya¹,Blecker Christophe²,Zhou Sumei¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China

2. Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Passage des Déportés 2 Gembloux Belgium

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14771

Reference40 articles.

1. Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

2. Reduction in Occipital Cortex γ-Aminobutyric Acid Concentrations in Medication-Free Recovered Unipolar Depressed and Bipolar Subjects

3. γ-Aminobutyric acid-rich yogurt fermented by Streptococcus salivarius subsp. thermophiles fmb5 apprars to have anti-diabetic effect on streptozotocin-induced diabetic mice

4. Optimization of Culture Conditions and Culture Solution Compositions for γ-Aminobutyric Acid Accumulation in Germinating Mung Bean (Vigna radiata L)

5. Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts ( Vigna radiata )

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