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Sucrose treatment of mung bean seeds results in increased vitamin C, total phenolics, and antioxidant activity in mung bean sprouts
Mung bean seeds were soaked in 0.5 g/L of sucrose solution for 24 hr at 25°C and sprayed with this solution every 12 hr during the germination for 5 days. Our results showed that exogenous sucrose significantly increased vitamin C content throughout germination, and sucrose‐treated sprouts had 23% m...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924319/ https://www.ncbi.nlm.nih.gov/pubmed/31890184 http://dx.doi.org/10.1002/fsn3.1269 |