Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-012-0284-2.pdf
Reference25 articles.
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3. Bartolome B, Estrella I, Hernandez T (1997) Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation. Z Lebensm Unters F A 205:290–294. doi: 10.1007/s002170050167
4. Burguieres E, McCue P, Kwon Y, Shetty K (2007) Effect of vitamin C and folic acid on seed vigour response and phenolic-linked antioxidant activity. Biores Technol 98:1393–1404. doi: 10.1016/j.biortech.2006.05.046
5. Kestwal RM, Lin JC, Bagal-Kestwal D, Chiang BH (2011) Glucosinolates fortification of cruciferous sprouts by sulphur supplementation during cultivation to enhance anti-cancer activity. Food Chem 126:1164–1171. doi: 10.1016/j.foodchem.2010.11.152
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