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Updated: Jan 11, 2026

Enhancement of the Initial Growth Rate of Agricultural Plants by Using Static Magnetic Fields
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Germinating under magnetic field improved nutrient composition, physicochemical properties and flavor of mung bean

Huixin Wang1, Xiaoxue Li1, Jingqi Dai2

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai' an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai' an, Shandong 271018, China.

Food Chemistry
|November 9, 2025
PubMed

Keywords:
FlavorGerminating under magnetic fieldMung beanNutrient compositionPhysicochemical properties

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