Free amino acids in germinated wheat.
作者： Russell Tkachuk
关键词: Germination 、 Proline 、 Food science 、 Botany 、 Acid content 、 Free amino 、 Chemistry 、 Glutamine
摘要: Wheat was germinated at three different temperatures (10, 16.5 and 25°C) to examine the changes in free amino acid levels. The content after 122 h of germination respectively 4 x, 10x 7x that sound wheat ‘0 ’Glutamine proline showed largest increases. Proline increased 100-fold during 16.5°C.
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