Determination of sodium dithionite and nitrite in bean sprout;

The gas chromatography and gel permeation chromatography methods for determining the residues of 2,4-dichlorophenoxyacetic in bean sprout was developed.

Contents of seleniumin bean sprout were 2.

Determination of hormones in market bean sprouts;

Hygienics Comparison of Bean Sprouts Between Manufctories and Individual Workshops;

Bean sprouts are generally welcomed by the vast number of consumers as a kind of food with high nutritional value.

The optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed,skimmed milk powder, soybean sprout and wheat were studied.

The paper offers a new way to get organic selenium nutrient by cultivating High-selenium soybean sprout and probes into the optimum growing condition of this kind of soybean sprout.

The article studied the soaking condition of soybean sprouts and its effect on the soybean sucked water rate and sprout rate.

The isoflavone content change during the process of soybean sprouting was researched,and the approach of using accelerant to increase the isoflavone content of soybean sprouts was explored.

Optimization of compound osmsticum formula and its effects on the vaccum freeze-drying of mung bean sprouts;

Color retention technology of canned mung bean sprouts was studied in this text.

A clear compounded drink was made from mung bean sprouts, soybean sprouts and apples by a special technology.

Study on hydrolysis of protein during soybean germination;