Germinated grains – Sources of bioactive compounds
作者： O.N. Donkor , L. Stojanovska , P. Ginn , J. Ashton , T. Vasiljevic
DOI: 10.1016/J.FOODCHEM.2012.05.058
关键词:
摘要: Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the …
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