Effect of Soaking and Germination on Polyphenol Content and Polyphenol Oxidase Activity of Mung Bean (Phaseolus Aureus L.) Cultivars Differing in Seed Color

Author: Tajoddin Muhammed   Manohar Shinde   Lalitha Junna  

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.17, Iss.4, 2014-04, pp. : 782-790

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