Xu, Minwei <br/><br/>
Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions.  [electronic resource] 

 -  Food chemistry  Jun 2018 
 - 140-147 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2018.01.049  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Emulsions<br/>Germination<br/>Oxidation-Reduction<br/>Phenols--analysis<br/>Seeds--chemistry<br/>Soybean Oil--chemistry<br/>Water--chemistry