Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products | Belgium
2022
Ma, Yuling | Aixia, Wang | Mei, Yang | Shanshan, Wang | Lili, Wang | Sumei, Zhou | Blecker, Christophe
peer reviewed
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Bibliographic information
Publisher
Elsevier
Other Subjects
Sciences des denrées alimentaires; Sciences du vivant
Language
English
License
open access, http://purl.org/coar/access_right/c_abf2, info:eu-repo/semantics/openAccess
ISBN
0-851188654
Type
Journal Article; Journal Part; Journal Article; Journal Part; Journal Article; Journal Part; Journal Article; Journal Part
Source
LWT - Food Science and Technology (2022-01-15)
2025-06-17
2025-07-28
Dublin Core
Data Provider
This bibliographic record has been provided by University of Liège
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