Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-40916-5_7
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2. Aguilera, Y., Díaz, M. F., Jiménez, T., Benítez, V., Herrera, T., Cuadrado, C., Martin-Pedrosa, M., & Martín-Cabrejas, M. A. (2013). Changes in non-nutritional factors and antioxidant activity during germination of nonconventional legumes. Journal of Agricultural and Food Chemistry, 61(34), 8120–8125. https://doi.org/10.1021/jf4022652
3. Al-Numair, K. S., Ahmed, S. E. B., Al-Assaf, A. H., & Alamri, M. S. (2009). Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars. Food Chemistry, 113(4), 997–1002. https://doi.org/10.1016/j.foodchem.2008.08.051
4. Aloisi, I., Parrotta, L., Ruiz, K. B., Landi, C., Bini, L., Cai, G., Biondi, S., & Del Duca, S. (2016). New insight into quinoa seed quality under salinity: Changes in proteomic and amino acid profiles, phenolic content, and antioxidant activity of protein extracts. Frontiers in Plant Science, 7, 1–21. https://doi.org/10.3389/fpls.2016.00656
5. Aloo, S. O., Ofosu, F. K., Kilonzi, S. M., Shabbir, U., & Oh, D. H. (2021). Edible plant sprouts: Health benefits, trends and opportunities for novel exploration. Nutrients, 13(8), 1–24. https://doi.org/10.3390/nu13082882
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