Selenium Biofortification Enhances Functional Bioactive Components and Nutritional Quality of Edible Mung Bean Sprouts During Germination.
- DOI
- 10.3390/foods15203695
- Published
- 2026 Oct 17
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203695,
title = {Selenium Biofortification Enhances Functional Bioactive Components and Nutritional Quality of Edible Mung Bean Sprouts During Germination.},
author = {He X and Yu S and Zhang B and Yang R and Han Y and Hao H and Xiang J},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15203695},
url = {https://doi.org/10.3390/foods15203695}
}RIS
TY - JOUR TI - Selenium Biofortification Enhances Functional Bioactive Components and Nutritional Quality of Edible Mung Bean Sprouts During Germination. AU - He X AU - Yu S AU - Zhang B AU - Yang R AU - Han Y AU - Hao H AU - Xiang J PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15203695 UR - https://doi.org/10.3390/foods15203695 ER -
APA
X, H., S, Y., B, Z., R, Y., Y, H., H, H., & J, X. (2026). Selenium Biofortification Enhances Functional Bioactive Components and Nutritional Quality of Edible Mung Bean Sprouts During Germination.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15203695
Source records
- pubmed · retrieved 2026-11-10T14:40:54.820Z