[1]Hou D Z,Yousaf L,Xue Y,et al. Mung bean (Vigna radiata L.):bioactive polyphenols,polysaccharides,peptides,and health benefits[J]. Nutrients,2019,11(6):1238.
[2]Wei Y Y,Wang X X,Shao X F,et al. Sucrose treatment of mung bean seeds results in increased vitamin C,total phenolics,and antioxidant activity in mung bean sprouts[J]. Food Science & Nutrition,2019,7(12):4037-4044.
[3]Gan R Y,Lui W Y,Wu K,et al. Bioactive compounds and bioactivities of germinated edible seeds and sprouts:an updated review [J]. Trends in Food Science & Technology,2017,59(1):1-14.
[4]Xu H,Zhou Q,Liu B,et al. Neuroprotective potential of mung bean (Vigna radiata L.) polyphenols in alzheimers disease:a review [J]. Journal of Agricultural and Food Chemistry,2021,69(39):11554-11571.
[5]Geng J,Li J,Zhu F,et al. Plant sprout foods:biological activities,health benefits,and bioavailability [J]. Journal of Food Biochemistry,2021,46(3):13777-13784.
[6]Ma M,Zhang H,Xie Y,et al. Response of nutritional and functional composition,anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation [J]. LWT-Food Science and Technology,2020,118(1):709-719.
[7]张晓燕,薛晨晨,黄璐,等. 不同种皮颜色小豆及其芽苗菜功能性成分与抗氧化能力分析[J]. 江苏农业科学,2021,49(7):180-185.
[8]王慧,马春梅,龚振平. 大豆品种与豆芽营养品质及产量的关系研究 [J]. 大豆科学,2014,33(3):374-378.
[9]李振华,罗珊,段玉,等. 大豆籽粒大小差异对豆芽营养品质的影响 [J]. 天津农业科学,2011,17(1):28-31.
[10]肖伶俐,康玉凡,陶礼明,等. 不同大豆品种芽用特性比较[J]. 大豆科学,2008,27(6):955-959.
[11]康玉凡,王丽艳,肖伶俐,等. 芽用大豆品种材料的种皮性状及生理特性[J]. 中国农业大学学报,2011,16(4):16-23.
[12]李振华,康玉凡,濮绍京,等. 不同地区绿豆品种芽用特性的研究[J]. 中国农学通报,2010,26(15):361-364.
[13]康玉凡,刘腾飞,程须珍,等. 芽用绿豆品种子粒性状及其豆芽生理特性研究[J]. 植物遗传资源学报,2011,12(6):986-991.
[14]赵天瑶,张亚宏,康玉凡. 绿豆品种筛选及萌发过程中生长特性、营养成分变化[J]. 食品研究与开发,2018,39(10):170-175.
[15]李丰先,周宇飞,王艺陶,等. 高粱品种萌发期耐碱性筛选与综合鉴定[J]. 中国农业科学,2013,46(9):1762-1771.
[16]荆瑞勇,卫佳琪,王丽艳,等. 基于主成分分析的不同水稻品种品质综合评价[J]. 食品科学,2020,41(24):179-184.
[17]郭静,伏芳,高同雨,等. ‘京白梨’优质果实的评价指标分析[J]. 中国农业大学学报,2022,27(1):79-95.
[18]毕伟伟,赵贵兴,夏晓雨,等. 黑龙江省主栽大豆品种豆芽品质特性的综合分析[J]. 大豆科学,2021,40(2):209-216.
[19]Pajk P,Socha R,Gakowska D,et al. Phenolic profile and antioxidant activity in selected seeds and sprouts[J]. Food Chemistry,2014,143:300-306.
[20]Koodkaew I. NaCl and glucose improve health-promoting properties in mung bean sprouts[J]. Scientia Horticulturae,2019,247:235-241.
[21]龚春燕,苏娜娜,陈沁,等. 不同光质对西兰花芽苗菜营养品质及抗氧化性的影响[J]. 食品工业科技,2018,39(23):42-49.
[22]Lim J H,Park K J,Kim B K,et al. Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout[J]. Food Chemistry,2012,135(3):1065-1070.
[23]Floegel A,Kim D O,Chung S J,et al. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods[J]. Journal of Food Composition and Analysis,2011,24(7):1043-1048.
[24]李振华,康玉凡,程须珍,等. 绿豆品种芽用特性的初步评价[J]. 中国农业大学学报,2010,15(5):31-36.
[25]Sawa T,Nakao M,Akaike T,et al. Alkylperoxyl radical-scavenging activity of various flavonoids and other phenolic compounds:implications for the anti-tumor-promoter effect of vegetables[J]. Journal of Agricultural and Food Chemistry,1999,47(2):397-402.
[26]廉雪,张耀文. 不同种皮色绿豆黄酮类含量的初步研究[J]. 山西农业科学,2020,48(1):55-57,113.
[27]Xu B J,Chang S K C. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region[J]. Journal of Agricultural and Food Chemistry,2008,56(19):9102-9113.
[28]Huang X Y,Cai W X,Xu B J. Kinetic changes of nutrients and antioxidant capacities of germinated soybean Glycine max L.) and mung bean (Vigna radiata L.) with germination time[J]. Food Chemistry,2014,143:268-276.
[29]Prokudina E A,Havlícˇek L,Al-Maharik N,et al. Rapid UPLC-ESI-MS/MS method for the analysis of isoflavonoids and other phenylpropanoids[J]. Journal of Food Composition and Analysis,2012,26(1/2):36-42.
[30]Zhu L Y,Li W T,Deng Z Y,et al. The composition and antioxidant activity of bound phenolics in three legumes,and their metabolism and bioaccessibility of gastrointestinal tract[J]. Foods,2020,9(12):1816.
[31]Eggersdorfer M,Wyss A. Carotenoids in human nutrition and health[J]. Archives of Biochemistry and Biophysics,2018,652:18-26.
[32]Li J Q,Lu Y Y,Chen H L,et al. Effect of photoperiod on vitamin E and carotenoid biosynthesis in mung bean (Vigna radiata) sprouts[J]. Food Chemistry,2021,358:129915.
[33]赵天瑶,张亚宏,金涛,等. 绿豆萌发过程中蛋白组分及亚基变化[J]. 中国农业科学,2018,51(9):1783-1794.
[34]Mastropasqua L,Dipierro N,Paciolla C. Effects of darkness and light spectra on nutrients and pigments in radish,soybean,mung bean and pumpkin sprouts[J]. Antioxidants,2020,9(6):558.
[35]熊先清,胡广林. 外源锌浸种处理对绿豆芽生长和营养品质的影响[J]. 食品工业科技,2017,38(4):170-174,179.
[36]谭仁豪,张艳,曹亚兰,等. 不同蓝红光质组合LED灯对绿豆芽苗菜生长的影响[J]. 贵州农业科学,2018,46(2):112-116.