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Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process
This study aimed to evaluate the influence of germination on the content of protein, lipids, fiber, ashes, tryptophan, vitamin C, total phenolic and total flavonoid compounds, as well as on the protein digestibility and antioxidant activity of chia seeds germinated for 1, 2, 3, and 4 days. The resul...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7256148/ https://ncbi.nlm.nih.gov/pubmed/32523784 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00726-1 |
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