Changes in physio‐biochemical metabolism, phenolics and antioxidant capacity of different Chinese pea varieties during germination
Author:
Affiliation:
1. College of Food Science and Technology, Henan Agricultural University Zhengzhou 450002 China
2. Zhengzhou City Key Laboratory for Soybean Refined Processing Zhengzhou 450002 China
Funder
National Natural Science Foundation of China
Natural Science Foundation of Henan Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16185
Reference36 articles.
1. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit
2. Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds
3. Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts;Borges‐Martínez E.;Ciência e Tecnologia de Alimentos,2021
4. Use of a free radical method to evaluate antioxidant activity
5. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species
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