Postharvest Technologies for Quality Maintenance of Sprouts
Author:
Affiliation:
1. The United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu, 501-1193, Japan
Publisher
United Graduate School of Agricultural Science
Subject
General Agricultural and Biological Sciences
Link
https://www.jstage.jst.go.jp/article/ras/10/0/10_239/_pdf
Reference88 articles.
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3. [3]Aloo SO, Ofosu FK, Kilonzi SM, Shabbir U and Oh DH (2021) Edible plant sprouts: Health benefits, trends, and opportunities for novel exploration. Nutrients, 13(8): 2882.
4. [4]Lai J, Xin C, Zhao Y, Feng B, He C, Dong Y, Fang Y and Wei S (2012) Study of active ingredients in black soybean sprouts and their safety in cosmetic use. Molecules, 17(10): 11669–11679.
5. [5]Liu T, Hou GG, Cardin M, Marquart L and Dubat A (2017) Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution. LWT - Food Sci. Technol., 77: 1–7.
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