{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T23:10:05Z","timestamp":1789168205053,"version":"build-2803163510"},"reference-count":35,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T00:00:00Z","timestamp":1771891200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,2,24]],"date-time":"2026-02-24T00:00:00Z","timestamp":1771891200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100010002","name":"Ministry of Education","doi-asserted-by":"publisher","award":["2025\u2010RISE\u201010\u2010004"],"award-info":[{"award-number":["2025\u2010RISE\u201010\u2010004"]}],"id":[{"id":"10.13039\/100010002","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003627","name":"Rural Development Administration","doi-asserted-by":"publisher","award":["RS\u20102024\u201000398371"],"award-info":[{"award-number":["RS\u20102024\u201000398371"]}],"id":[{"id":"10.13039\/501100003627","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Legume crops are rich in carbohydrates, proteins, and various secondary metabolites such as isoflavones. Micronutrient treatments regulate plant biological activities, including stomatal function, hormone balance, and antioxidant accumulation, thereby improving resistance to environmental stress. This study investigated the effect of FeCl\n                    <jats:sub>2<\/jats:sub>\n                    treatment, which changed the seed coat color, on the physical and biochemical characteristics of mungbean sprouts. After 72\u2009h of cultivation with FeCl\n                    <jats:sub>2<\/jats:sub>\n                    (Fe\u201372\u2009h), no significant differences in physical traits were observed compared with the control. However, the levels of isoflavone aglycones (daidzein, genistein, and glycitein) were significantly higher. These findings suggest that FeCl\n                    <jats:sub>2<\/jats:sub>\n                    treatment does not affect the physical quality of mungbean sprouts but enhances their metabolic quality by catalyzing isoflavone biosynthesis, as these compounds function as iron chelators. Tissue\u2010specific analysis revealed that the seed coat and cotyledons accumulated the highest levels of isoflavone aglycones. The seed coat and cotyledons are directly exposed to FeCl\n                    <jats:sub>2<\/jats:sub>\n                    during soaking, whereas newly developing tissues, such as the hypocotyl, are only indirectly affected. This difference in mineral exposure among tissues likely influences the biosynthesis of secondary metabolites. The observed increase in isoflavone content may improve stress resistance during mungbean cultivation and enhance the nutritional quality of mungbean sprouts as a health\u2010promoting food.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71558","type":"journal-article","created":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T19:05:10Z","timestamp":1772996710000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Iron (\n                    <scp>II<\/scp>\n                    ) Chloride Treatment on the Physical and Metabolic Changes in Mungbean Sprouts"],"prefix":"10.1002","volume":"14","author":[{"given":"Aerin","family":"Park","sequence":"first","affiliation":[{"name":"Department of Wellness Bio Industry Gangneung\u2010Wonju National University  Gangneung Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Byeong Cheol","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Plant Science Gangneung\u2010Wonju National University  Gangneung Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5796-1019","authenticated-orcid":false,"given":"Sung Don","family":"Lim","sequence":"additional","affiliation":[{"name":"Molecular Plant Physiology Laboratory, Department of Applied Plant Sciences, Graduate School Sangji University  Wonju Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sung Hoon","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Food &amp; Nutrition Gangneung\u2010Wonju National University  Gangneung Republic of Korea"},{"name":"Haeram Institute of Bakery Science Gangneung\u2010Wonju National University  Gangneung Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4088-3736","authenticated-orcid":false,"given":"Jungmin","family":"Ha","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Forestry and Bioresources and Research Institute of Agriculture and Life Sciences Seoul National University  Seoul Republic of Korea"},{"name":"Crop Genomics Laboratory, Plant Genomics and Breeding Institute Seoul National University  Seoul Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,24]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40011\u2010013\u20100244\u20100"},{"issue":"4","key":"e_1_2_13_3_1","first-page":"457","article-title":"Comparison of Chemical Constituents in Mung Bean (Vigna radiata L.) Flour Between Cultivation Regions and Seeding Dates","volume":"65","author":"An Y. J.","year":"2020","journal-title":"Korean Journal of Crop Science"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sajb.2020.08.008"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1155\/2019\/3894571"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1399\u20103054.2008.01197.x"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11061238"},{"key":"e_1_2_13_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-15-1322-0_3"},{"key":"e_1_2_13_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy11050968"},{"key":"e_1_2_13_10_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010022\u201023367\u20107"},{"issue":"2","key":"e_1_2_13_11_1","first-page":"377","article-title":"Effect of Traditional Methods of Processing on the Nutrient Contents and Some Antinutritional Factors in Newly Developed Cultivars of Green Gram [Vigna radiata (L.) Wilczek] and Black Gram [Vigna mungo (L.) Hepper] of Assam, India","volume":"17","author":"Kakati P.","year":"2010","journal-title":"International Food Research Journal"},{"key":"e_1_2_13_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2022.07.036"},{"key":"e_1_2_13_13_1","doi-asserted-by":"publisher","DOI":"10.9787\/PBB.2021.9.4.310"},{"key":"e_1_2_13_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9091241"},{"issue":"2","key":"e_1_2_13_15_1","first-page":"79","article-title":"Cytotoxic and Antioxidant Effects of Taraxacum coreanum Nakai and T. officinale WEB. 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