Article ID Journal Published Year Pages File Type
10538575 Food Chemistry 2012 6 Pages PDF
Abstract
► NaCl treatment increased the amount of phenolics and carotenoids in buckwheat sprouts. ► The accumulation of these compounds caused the increase of the antioxidant activity. ► The salinity stress improved the nutritional quality of the sprouts.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout
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