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Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (<i>Vigna radiata</i> L.) Cultivars (Fabaceae) in China.

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第一作者： Tianyao,Zhao

第一单位： College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

作者： Tianyao,Zhao ^[1] ; Xiao,Meng ^[1] ; Chen,Chen ^[1] ; Lixia,Wang ^[2] ; Xuzhen,Cheng ^[2] ; Wentong,Xue ^[1]

作者单位： College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. ^[1] Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China. ^[2]

关键词 fresh food processing grey relational analysis mung bean sensory quality yield

DOI 10.3390/foods11121687

PMID 35741885

发布时间 2022-07-16

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Foods (Basel, Switzerland)

2022年11卷12期

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Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (<i>Vigna radiata</i> L.) Cultivars (Fabaceae) in China.

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Agronomic Traits, Fresh Food Processing Characteristics and Sensory Quality of 26 Mung Bean (<i>Vigna radiata</i> L.) Cultivars (Fabaceae) in China.

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Foods (Basel, Switzerland)

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