Antioxidant Properties of the Mung Bean Flavonoids on Alleviating Heat Stress

• Dongdong Cao ,

  Contributed equally to this work with: Dongdong Cao, He Li, Jianyong Yi, Jingjing Zhang

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• He Li ,

  Contributed equally to this work with: Dongdong Cao, He Li, Jianyong Yi, Jingjing Zhang

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Jianyong Yi ,

  Contributed equally to this work with: Dongdong Cao, He Li, Jianyong Yi, Jingjing Zhang

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Jingjing Zhang ,

  Contributed equally to this work with: Dongdong Cao, He Li, Jianyong Yi, Jingjing Zhang

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Huilian Che,

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Jiankang Cao,

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Liu Yang,

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Chunqiu Zhu,

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯
• Weibo Jiang

  * E-mail: jwb@cau.edu.cn

  Affiliation College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, People's Republic of China

  ⨯