| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541436 | Food Chemistry | 2011 | 5 Pages |
Abstract
⺠Most of the free amino acid contents were increased as seeding days progressed. ⺠The crude fat content significantly reduced during seeding. ⺠γ-Amino-n-butyric acid and total phenolic compounds were rapidly increased. ⺠Sesamin in sprouts was significantly reduced during seeding. ⺠Antioxidant activity of sprouts was positively related to the total phenolic content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Benguo Liu, Xiaona Guo, Kexue Zhu, Yang Liu,