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food chemistry: molecular sciences(1)
food research international(1)

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Yaoyao Cheng AND Nan Xiang AND Xuzhen Cheng AND Honglin Chen AND Xinbo Guo(0)

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institute of crop sciences, chinese academy of agricultural sciences, beijing 100081, china(2)
school of food science and engineering, ministry of education engineering research centre of starch & protein processing, guangdong province key laboratory for green processing of natural products and product safety, south china university of technology, guangzhou 510640, china(2)
institute of crop sciences, chinese academy of agricultural science(1)
school of food science and engineering, ministry of education engineering research centre of starch & protein processing, guangdong province key laboratory for green processing of natural products and product safety, south china university of technology,(1)

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2023(1)
2022(1)

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资源类型: 外文期刊

作者:Yaoyao Cheng(精确检索)

作者:Nan Xiang(精确检索)

作者:Xuzhen Cheng(精确检索)

作者:Honglin Chen(精确检索)

作者:Xinbo Guo(精确检索)

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1The modulation of light quality on carotenoid and tocochromanol biosynthesis in mung bean (Vigna radiata) sprouts

作者： Yaoyao Cheng; Nan Xiang; Honglin Chen; Yihan Zhao; Lixia Wang; Xuzhen Cheng; Xinbo Guo; 不在遴选数据库范围（2023版）

机构： School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Crop Sciences, Chinese Academy of Agricultural Science;

来源：Food Chemistry: Molecular Sciences

关键词： Biofortification Biosynthesis Carotenoids Light quality Mung bean Tocopherols

2Effect of photoperiod on polyphenol biosynthesis and cellular antioxidant capacity in mung bean (Vigna radiata) sprouts

作者： Yaoyao Cheng; Nan Xiang; Xuzhen Cheng; Honglin Chen; Xinbo Guo; SCIE（2022版） EI（2022版）

机构： School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology,;

来源：Food Research International

关键词： Antioxidant activity Biosynthesis Circadian rhythms Mung bean sprouts Photoreceptors Polyphenol