Isoflavone Content and Composition in Chickpea (Cicer arietinum L.) Sprouts Germinated under Different Conditions-Reference-Cited by-同舟云学术

Isoflavone Content and Composition in Chickpea (Cicer arietinum L.) Sprouts Germinated under Different Conditions

Published:2015-03-05 Issue:10 Volume:63 Page:2701-2707
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gao Yue¹,Yao Yang²,Zhu Yingying³,Ren Guixing²

Affiliation:

1. Qilu University of Technology, 3501 Daxue Road, Western University Science Park, Jinan, Shandong 250353, People’s Republic of China

2. Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS), 80 South Xueyuan Road, Haidian, Beijing 100081, People’s Republic of China

3. Laboratory of Biophysics and Formulation Engineering, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5057524

Reference28 articles.

1. Nutritional value of raw and autoclaved kabuli and desi chickpeas ( Cicer arietinum L.) for growing chickens

2. Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needs

3. Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.)