Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean ( Vigna radiata L .)

Authors :: Li-Tao Tong
Shanshan Wang
Christophe Blecker
Lili Wang
Liya Liu
Tingyu Liu
Sumei Zhou
Xianrong Zhou
Yuling Ma
Source :: International Journal of Food Science & Technology. 57:590-600
Publication Year :: 2021
Publisher :: Wiley, 2021.

Subjects :: Antioxidant
biology
Mung bean
Chemistry
Radiata
medicine.medical_treatment
biology.organism_classification
Micronutrient
Aminobutyric acid
Industrial and Manufacturing Engineering
Vigna
medicine
Relative humidity
Food science
Food Science

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