Effect of germination on antioxidant capacity and nutritional quality of soybean seeds (Glycinemax (L.) Merr.)
Author:
Publisher
Can Tho University
Subject
General Medicine
Reference65 articles.
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2. Ahmad, S., Pathak, D., 2000. Nutritional changes in soybean during germination. Journal of Food Science and Technology. 37(6): 665-666.
3. Alonso, R., Aguirre, A., Marzo, F., 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry. 68(2): 159-165.
4. Arabshahi-Delouee, S., Urooj, A., 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica (L.)) leaves. Food Chemistry. 102(4): 1233-1240.
5. Bau, H. M., Villaume, C., Nicolas, J. P. and Méjean, L., 1997. Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soya bean (Glycine max) seeds. Journal of the Science of Food and Agriculture. 73(1): 1-9.
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