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Nguồn tham khảo
| Tài liệu tham khảo | Loại | Chi tiết | ||||||
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| 3. Nguyễn Đăng Khôi (1997), “Các cây đậu ăn hạt ở Việt Nam”, Tạp chí Sinh học, số 2, tr. 5 - 6] | Sách, tạp chí |
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| 7. El-Adawy, 1996; Fan & Sosulski, 1974; Thompson, Hung, Wang, Rapser, & Gade, 1976] | Khác | |||||||
| 8. A.E. Mubarak, Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes 2004) | Khác | |||||||
| 9. Megat Rusydi, M.R., 1 Noraliza, C.W., 1* Azrina, A. and 2 Zulkhairi, A - Nutritional changes in germinated legumes and rice varieties and International Food Research Journal 18: 705-713 (2011) | Khác | |||||||
| 10. Nutritional composition và antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes, 2004 11. Department of Agricultural Chemical Research, 1927.12. FAOSTAT, 2002 | Khác | |||||||
| 15. F. A.; Espin.J.C. Phenolic compounds and related enzyme as determinant of quality in fruits and vegetable. [J Sci. Food Agric.2001, 81,853-876] | Khác | |||||||
| 17. Birendra Kumar Sanjeet K. Verma, H.P. Singh,2011. Effect of temperature on seed germination parameters in Kalmegh (Andrographis paniculata Wall. ex Nees) | Khác | |||||||
| 18. Nutritional composition và antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes 2004 | Khác | |||||||
| 19. Rao and Prabhavathi, 1982; Hussein and Ghanem, 1999; Ghavidel and Prakash, 2007] | Khác | |||||||
| 20. Nutritional composition và antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes, 2004 21. Article history: Received 21 January 2008 Received in revised form 15February 2008, Accepted 10 April 2008] | Khác | |||||||
| 22. Determination of the Major Phenolic Compounds (Flavanols, Flavonols, Tannins và Aroma) Properties of Black Teas, 2001 | Khác | |||||||
| 23. Sari Họkkinen, Flavonols và Phenolic Acids in Berries và Berry Products, 2000 | Khác | |||||||
| 25. RobardsK;Prenzler,P,D;Turker,G;Swatsitiang, P;Glover, W, Phenolic compounds and their role in oxidative processes in fruits. Food Chem.1999, 66, 400-436] | Khác | |||||||
| 26. Ara Kirakosyan *, E.M. Seymour, Daniel E. Urcuyo Llanes, Peter B. Kaufman, Steven F. Bolling. Chemical profile and antioxidant capacities of tart cherry products. Food Chemistry 115 (2009) 20–25, 2009 | Khác | |||||||
| 27. Paganga, G;Miller, N;Rice-Evans, C, A. The polyphenol content of fruits and vegetables and their antioxidant activities, What dose a serving constitute? Free Radical Res.1999,30,153-162] | Khác | |||||||
| 28. Iness Jabri-Karouia, Iness Bettaieba, Kamel Msaadaa,*, Mohamed Hammamib, Brahim Marzouka. Research on the phenolic compounds and antioxidant activities of Tunisian Thymus capitatus, JOURNAL OF FUNCTIONAL FOOD S4 (2012) 661 – 669, 2012 | Khác | |||||||
| 29. Randhir, Lin, and Shetty 2004). Cho et al. (2007) also found that all the beans had the highest lipophilic antioxidant capacity (LAP) and hydrophilic ORAC values than the fruits and vegetables | Khác | |||||||
| 31. Also found that all the beans had the highest lipophilic antioxidant capacity (LAP) và hydrophilic ORAC values than the fruits và vegetables, 2007 | Khác | |||||||
| 32. Tengfang Huanga, Georg Jander, Martin de Vosb. Non-protein amino acids in plant defense against insect herbivores: Representative cases and opportunities for further functional analysis, 2011) | Khác |
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