首页> 外文OA文献 >L actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

【2h】

L actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

机译：L actobacillus plantarum WCFs1发酵差异影响绿豆（Vigna radiata）和大豆（Glycine max）牛奶中的抗氧化能力和多酚含量

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Corke H; Lui WY; Wang M; Shah N; GAN R;
展开▼
作者单位

展开▼
年度 2016
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. LACTOBACILLUS PLANTARUM WCFS1 FERMENTATION DIFFERENTIALLY AFFECTS ANTIOXIDANT CAPACITY AND POLYPHENOL CONTENT IN MUNG BEAN (VIGNA RADIATA) AND SOYA BEAN (GLYCINE MAX) MILKS [J] . REN-YOU GAN, NAGENDRA P. SHAH, MING-FU WANG, Journal of Food Processing and Preservation . 2017,第1期

机译：乳酸乳杆菌WCFS1发酵对绿豆（大豆）和大豆（最大大豆）的抗氧化剂能力和多酚含量的不同影响
2. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek) [J] . International Journal of Food Sciences and Nutrition . 2015,第1a8期

机译：浸泡和发酵对大豆（Glycine max cv。Merit）和绿豆（Vigna radiata [L] Wilczek）中酚类化合物含量的影响
3. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek) [J] . Maria Landete Jose, Hernandez Teresa, Robredo Sergio, International Journal of Food Sciences and Nutrition . 2015,第1a8期

机译：浸泡和发酵对大豆（Glycine max cv。Merit）和绿豆（Vigna radiata [L] Wilczek）中酚类化合物含量的影响
4. Mung Bean Shell (Vigna radiata L. Wilczek) - A Novel Cost-effective Adsorbent for Removing Methylene Blue from Aqueous Solutions [C] . Hui Zhou, Yanfang Feng, Yonghong Wu, International Conference on Environment Materials and Environment Management . 2012

机译：绿豆壳（Vigna Radiata L. Wilczek） - 一种用于从水溶液中除去亚甲基蓝的成本效益的吸附剂
5. Microbiological and quality characteristics of alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts grown using different water sources and treated post-harvest. [D] . Baker, Kimberly A. 2016

机译：紫花苜蓿和苜蓿芽的微生物学和品质特征是使用不同的水源种植并经过收获后处理的。
6. Silicon and Nitrate Differentially Modulate the Symbiotic Performances of Healthy and Virus-Infected Bradyrhizobium-nodulated Cowpea (Vigna unguiculata) Yardlong Bean (V. unguiculata subsp. sesquipedalis) and Mung Bean (V. radiata) [O] . Maria Luisa Izaguirre-Mayoral, Miriam Brito, Bikash Baral, 2017

机译：硅和硝酸盐差异调节健康和病毒感染的根瘤菌根瘤菌的Cow豆（Vigna unguiculata）Yardlong Bean（V. unguiculata subsp。sesquipedalis）和绿豆（V. radiata）的共生性能。
7. Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek) [O] . Landete, José María, Hernández, Teresa, Robredo, S., 2015

机译：浸泡和发酵对大豆（Glycine max cv。Merit）和绿豆（Vigna radiata [L] Wilczek）中酚类化合物含量的影响
8. Nitrogen fixation by mung bean (Vigna radiata L.) under field conditions in the Philippines as quantified by 15N isotope dilution [R] . Rosales, C. M. , Rivera, F. , Hautia, R. A. , 1995

机译：通过15N同位素稀释法量化菲律宾野外条件下绿豆（Vigna radiata L.）的固氮作用

L actobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

著录项

引文网络

相似文献

相关主题

期刊订阅