Chemical Components and Physiological Functionalities of Brassica campestris ssp rapa Sprouts
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200933057719668.pdf
Reference13 articles.
1. Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)
2. Biosynthesis of ascorbic acid in germinating rapeseed cultivars
3. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands
4. Carbohydrates, polyphenols, and lignin in seed hulls of different colors from turnip rapeseed
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