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The Impact of Temperature Treatments on Elicitation of the Phenylpropanoid Pathway, Phenolic Accumulations and Antioxidative Capacities of Common Bean (Phaseolus vulgaris) Sprouts

Josephine Ampofo, Michael Ngadi, Hosahalli S. Ramaswamy

2020Food and Bioprocess Technology44 citationsDOI

Topics & Concepts

PhenylpropanoidFood scienceABTSChemistryAntioxidantMalondialdehydePhenylalanine ammonia-lyasePhaseolusPeroxidaseCatalaseSproutingDPPHBiochemistryBotanyEnzymeBiologyBiosynthesisPhytochemicals and Antioxidant ActivitiesPlant Gene Expression AnalysisPlant pathogens and resistance mechanisms
The Impact of Temperature Treatments on Elicitation of the Phenylpropanoid Pathway, Phenolic Accumulations and Antioxidative Capacities of Common Bean (Phaseolus vulgaris) Sprouts | Litcius