Effect of Hypochlorous Acid Combined with Hydrogen-rich Water Treatment on Growth Characteristics, Nutritional Quality and Antioxidant Capacity in Mung Bean Sprouts

Effect of Hypochlorous Acid Combined with Hydrogen-rich Water Treatment on Growth Characteristics, Nutritional Quality and Antioxidant Capacity in Mung Bean Sprouts

Objective: In order to investigate the impact of different concentrations of hypochlorous acid (HClO) and hydrogen-rich water (HRW) on the growth characteristics, nutritional quality, and antioxidant capacity of mung bean sprouts. Methods: The effects of different available chlorine content (ACC) HC...

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Bibliographic Details
Main Authors: Hui HE, Yongjin QIAO, Hongru LIU, Chenxia LIU, Chunfang WANG, Qiankun WANG, Yong PAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
hypochlorous acid
hydrogen-rich water
mung bean sprouts
nutritional quality
antioxidant capacity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050322
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