Impact of soaking and germination durations on antioxidants and anti-nutrients of black and yellow soybean (Glycine max. L) varieties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13562-014-0282-6.pdf
Reference14 articles.
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2. Drewnowski A, Gomez-Carneros C (2000) Bitter taste, phytonutrients, and the consumer: a review. Am J ClinNutr 72(6):1424–1435
3. Egli I, Davidsson I, Juillerat MA, Barclay D, Hurrell RF (2002) The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. J Food Sci 67(9):3484–3488
4. Emmons CL, Peterson DM, Paul GL (1999) Antioxidant capacity of oat (Avenasativa L.) extracts In vitro antioxidant activity and contents of phenolic and tocopherol antioxidants. J Agric Food Chem 47:4894–4898
5. Fasuyi AO (2005) Nutrient composition and processing effects on cassava leaf (Manihotesculenta, Crantz) anti-nutrients. Pak J Nutr 4(1):37–42
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