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Sucrose treatment of mung bean seeds results in increased vitamin C, total phenolics, and antioxidant activity in mung bean sprouts
Mung bean seeds were soaked in 0.5 g/L of sucrose solution for 24 hr at 25°C and sprayed with this solution every 12 hr during the germination for 5 days. Our results showed that exogenous sucrose significantly increased vitamin C content throughout germination, and sucrose‐treated sprouts had 23% m...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Nutr |
|---|---|
| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
John Wiley and Sons Inc.
2019
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6924319/ https://ncbi.nlm.nih.gov/pubmed/31890184 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1269 |
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