Cite
MLA Citation
Yuling Ma et al.. “Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean (Vigna radiata L.).” International journal of food science & technology, vol. 57, 2022, pp. 590–600. http://access.bl.uk/ark:/81055/vdc_100147053289.0x000039