Steam explosion enhances phenolic profiles and antioxidant activity in mung beans.

After SE, an increasing trend was identified in contents of gallic, protocatechuic, epicatechin, and p ‐coumaric acid; conversely, there was an obvious decrease in caffeic acid.

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In general, the effect of SE on the phenolics extraction showed a trend of increasing first and decreasing later, and finally, it can reach a balanced state in dissolution and degradation of active compounds (Chen & Chen, 2011 ; Noda et al., 2013 ).

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