24种绿豆基因型的营养、植物化学和抗氧化特性

{"title":"24种绿豆基因型的营养、植物化学和抗氧化特性","authors":"F. Wang, Lu Huang, Xingxing Yuan, Xiaoyan Zhang, Luping Guo, Chenchen Xue, Xin Chen","doi":"10.1186/s43014-021-00073-x","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"3 1","pages":""},"PeriodicalIF":4.0000,"publicationDate":"2021-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypes\",\"authors\":\"F. Wang, Lu Huang, Xingxing Yuan, Xiaoyan Zhang, Luping Guo, Chenchen Xue, Xin Chen\",\"doi\":\"10.1186/s43014-021-00073-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12395,\"journal\":{\"name\":\"Food Production, Processing and Nutrition\",\"volume\":\"3 1\",\"pages\":\"\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2021-10-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Production, Processing and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1186/s43014-021-00073-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Production, Processing and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s43014-021-00073-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}