Variations of nutritional and antioxidant contents of Lepidium sativum L. sprouts as affected by zinc biofortification-Reference-Cited by-同舟云学术

Variations of nutritional and antioxidant contents of Lepidium sativum L. sprouts as affected by zinc biofortification

Published:2024-04 Issue: Volume:329 Page:112994
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Mehdaoui Yasmina,Yeddes Walid,Selmi Sawsen,Saidani-Tounsi Moufida,Abdelly Chedly,Ben Farhat Mouna

Funder

Républic Tunisienne Ministère de l’Enseignement Supérieur et de la Recherche Scientifique

Enseignement Supérieur et de la Recherche Scientifique

Publisher

Elsevier BV

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4. Lepidium sativum sprouts grown under elevated CO2 hyperaccumulate glucosinolates and antioxidants and exhibit enhanced biological and reduced antinutritional properties;Alotaibi;Biomolecules,2021

5. Enrichment of different plant seeds with zinc and assessment of health risk of Zn-fortified sprouts consumption;Bączek-Kwinta;Agronomy,2020

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1. Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts;International Journal of Environmental Health Research;2024-04-23