HIGHLIGHTS
- who: Xijun Jin from the CollegeAgricultural University have published the paper: Postharvest treatments with MnCl2 and ZnCl2 reduce enzymatic browning and enhance antioxidant accumulation in soya bean sprout, in the Journal: Scientific Reports Scientific Reports
- what: This study provides a new, simple method for improving soya bean sprout quality by inhibiting enzymatic browning and enhancing antioxidant accumulation during storage.
- how: The results showed that postharvest treatment with Mn could drastically increase ascorbic acid total thiol and total phenolic content and enhance FRAP antioxidant capacity in soya bean sprouts compared with the control during . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.