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Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination

The cereal grains such as wheat, barley, sorghum, millets were evaluated before and after germination (24 h, 48 h and 72 h) and compared for their proximate composition, antioxidant activity, total phenolic content, total flavonoid content, pasting properties, in vitro starch digestibility and FTIR...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Kaur, Harpreet, Gill, Balmeet Singh
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2020
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8076351/
https://ncbi.nlm.nih.gov/pubmed/33967328
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04742-6
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