首页|期刊导航|食品科学与人类健康(英文)|Antioxidant properties and sensory evaluation of microgreens from commercial and local farms

Antioxidant properties and sensory evaluation of microgreens from commercial and local farms

Libo Tan Holly Nuffer Jiannan Feng Shu Hang Kwan Hsiangting Chen Xiao Tong Lingyan Kong

食品科学与人类健康(英文)2020，Vol.9Issue(1)：P.45-51,7.

食品科学与人类健康(英文)2020，Vol.9Issue(1)：P.45-51,7.DOI:10.1016/j.fshw.2019.12.002

Antioxidant properties and sensory evaluation of microgreens from commercial and local farms

Libo Tan ¹Holly Nuffer ¹Jiannan Feng ¹Shu Hang Kwan ¹Hsiangting Chen ¹Xiao Tong ²Lingyan Kong¹

作者信息

1. Department of Human Nutrition and Hospitality Management,University of Alabama,Tuscaloosa,AL 35487,USA
2. Department of Clothing,Textile,&Interior Design,University of Alabama,Tuscaloosa,AL 35487,USA
折叠

摘要

关键词

Microgreens/Antioxidant/Phenolic/Chlorophyll/Sensory/Hydroponics

分类

轻工纺织

引用本文复制引用

Libo Tan,Holly Nuffer,Jiannan Feng,Shu Hang Kwan,Hsiangting Chen,Xiao Tong,Lingyan Kong..Antioxidant properties and sensory evaluation of microgreens from commercial and local farms[J].食品科学与人类健康(英文),2020,9(1):P.45-51,7.

基金项目

the USDA Agricultural Marketing Service,Specialty Crop Block Grant Program,as USDA-AMS award#AM180100XXXXG034. （）

食品科学与人类健康(英文)

ISSN：2097-0765

访问量0

下载量0

段落导航