Pulsed Electric Field Enhances Flavonoid Accumulation and Antioxidant Capacity in Chickpea Sprouts by Activating the Phenylpropanoid Pathway and Antioxidant System
- DOI
- 10.3390/foods15203750
- Published
- 10
- Container
- Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203750,
title = {Pulsed Electric Field Enhances Flavonoid Accumulation and Antioxidant Capacity in Chickpea Sprouts by Activating the Phenylpropanoid Pathway and Antioxidant System},
author = {Fuhao Wang and Jiyuan Xue and Xiangli Ding and Jianhua Tang and Yongqi Yin},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203750},
url = {https://doi.org/10.3390/foods15203750}
}RIS
TY - JOUR TI - Pulsed Electric Field Enhances Flavonoid Accumulation and Antioxidant Capacity in Chickpea Sprouts by Activating the Phenylpropanoid Pathway and Antioxidant System AU - Fuhao Wang AU - Jiyuan Xue AU - Xiangli Ding AU - Jianhua Tang AU - Yongqi Yin PY - 2026 JO - Foods DO - 10.3390/foods15203750 UR - https://doi.org/10.3390/foods15203750 ER -
APA
Wang, F., Xue, J., Ding, X., Tang, J., & Yin, Y. (2026). Pulsed Electric Field Enhances Flavonoid Accumulation and Antioxidant Capacity in Chickpea Sprouts by Activating the Phenylpropanoid Pathway and Antioxidant System. Foods. https://doi.org/10.3390/foods15203750
Source records
- doaj · retrieved 2026-11-10T13:52:10.903Z