Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup
CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong
FOOD SCIENCE . 2014, (3): 96 -99 .  DOI: 10.7506/spkx1002-6630-201403020