Reference : Comparison of γ-aminobutyric acid accumulation capability in different mung bean (Vig...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/267068
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
English
Ma, Yuling [Université de Liège - ULiège > > TERRA Research Centre >]
Tong, Litao [> >]
Li, Juan [> >]
Ashraf, Jawad [> >]
Wang, Shanshan [> >]
Zhao, Bo [> >]
Liu, Liya [> >]
Blecker, Christophe mailto [Université de Liège - ULiège > Département GxABT > SMARTECH >]
Zhou, Sumei [> >]
11-Aug-2020
International Journal of Food Science and Technology
Blackwell
Yes (verified by ORBi)
International
0950-5423
1365-2621
Oxford
United Kingdom
http://hdl.handle.net/2268/267068
10.1111/ijfs.14771

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Open access
COMPAR~1.PDFPublisher postprint2.18 MBView/Open

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.