Changes in Physio-Biochemical Metabolism, Phenolics and Antioxidant Capacity During Germination of Different Wheat Varieties
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Elsevier BV
Reference42 articles.
1. Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities;A M Abdel-Aty;Food Science and Biotechnology,2021
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3. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;L Alvarez-Jubete;Food Chemistry,2010
4. Enhancement of digestibility of nutrients (In vitro), antioxidant potential and functional attributes of wheat flour through grain germination;S Arashdeep;Plant Foods for Human Nutrition,2021
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