Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

Germinated wheat is a food material with potential health benefits due to its high phenolic and antioxidant content, but the reason why germination increases this content is unclear. The aim of this study was to investigate the relationships between protein changes (determined by two-dimensional gel...

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Detalles Bibliográficos
Autores principales: Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225431/
https://www.ncbi.nlm.nih.gov/pubmed/30177646
http://dx.doi.org/10.3390/molecules23092244

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225431/
https://www.ncbi.nlm.nih.gov/pubmed/30177646
http://dx.doi.org/10.3390/molecules23092244

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