Article (Scientific journals)
Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products
Ma, Yuling; Aixia, Wang; Mei, Yang et al.
2022In LWT - Food Science and Technology
Peer Reviewed verified by ORBi
 

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Disciplines :
Food science
Author, co-author :
Ma, Yuling ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Aixia, Wang
Mei, Yang
Shanshan, Wang
Lili, Wang
Sumei, Zhou
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Language :
English
Title :
Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products
Alternative titles :
[en] Belgium
Publication date :
15 January 2022
Journal title :
LWT - Food Science and Technology
ISSN :
0023-6438
eISSN :
1096-1127
Publisher :
Elsevier, London, United Kingdom
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 27 February 2022

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