| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540373 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠Germinated soy germ (GSG) was developed and evaluated for their nutritional value. ⺠Free amino acids including GABA increased considerably while free sugars decreased. ⺠Tocopherol and isoflavone contents showed a rapid increase of 32.4% and 27.9%, respectively, during germination. ⺠GSG can be utilised as a reasonable and effective source of healthy foods.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sun-Lim Kim, Jae-Eun Lee, Young-Up Kwon, Wook-Han Kim, Gun-Ho Jung, Dea-Wook Kim, Choon-Ki Lee, Yu-Young Lee, Mi-Jung Kim, Yul-Ho Kim, Tae-Young Hwang, Ill-Min Chung,