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Effects of static magnetic field and elemental enrichment on enhancing seed germination, growth and nutritional quality of mung bean

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成果类型:
期刊论文
作者:
Yuzhen He;Lan Zhou;Rui Zhang*;Fangxiong Shen;Xingming Yang;...
通讯作者:
Rui Zhang
作者机构:
[Yuzhen He; Wangting Zhou; Muci Wu] National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
[Lan Zhou] College of Hydraulic & Environmental Engineering, Hubei Key Laboratory of Natural Products Research and Development, China Three Gorges University, Yichang 443002, China
[Chen Liu] School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, P. R. China
[Fangxiong Shen] Healtill (Hubei) Health Technology Co., Ltd, Qianjiang 433110, China
[Xingming Yang] Hubei Douwang Agricultural Science and Technology Group Co., Ltd, Jingmen 431922, China
通讯机构:
[Rui Zhang] N
National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, P. R. China
语种:
英文
关键词:
Magnetic field;germination;selenium;growth parameter;active compounds
期刊:
LWT
ISSN:
0023-6438
年:
2025
页码:
118451
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
硒科学与工程现代产业学院
摘要:
This study investigated the impact of static magnetic field (SMF) treatment and elemental enrichment on the germination, growth and nutritional quality of mung beans. The seeds were hydrated for 12 h followed by a 4-day germination period. The effects of different SMF strengths and exposure stages, as well as the concentrations and volume ratios of the exogenous elements selenium (Se) and chromium (Cr 3+ ) during hydration, on germination percentage, germination index, and seedling length were systematically evaluated. The results showed that higher SMF strengths (10 mT) applied during the fin...

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