Health Benefits and Challenges of Mung Bean Bioactive Compounds: A Systematic Review of In Vivo Evidence for Functional Food Applications

被引：0
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作者：
Karami, Zohreh [1 ]
Changsiripun, Chidsanu [2 ]
Duangmal, Kiattisak [1 ,3 ]
Chotechuang, Nattida [1 ]
机构：
[1] Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
[2] Department of Orthodontics, Faculty of Dentistry, Chulalongkorn University, Bangkok, Thailand
[3] Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand
来源：
Food Reviews International |
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摘要：
Functional food
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