Article ID Journal Published Year Pages File Type
10543062 Food Chemistry 2011 5 Pages PDF
Abstract
► Sequential hydration increased the GABA in SWW and DNS wheat. ► Both the anaerobic and the heat treatment increased the GABA in SWW and DNS wheat. ► The GABA content was increased by germination after anaerobic and heat treatment.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat
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