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Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans)...

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Detalles Bibliográficos
Autores principales:	Wojdyło, Aneta, Nowicka, Paulina, Tkacz, Karolina, Turkiewicz, Igor Piotr
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587365/ https://www.ncbi.nlm.nih.gov/pubmed/33053861 http://dx.doi.org/10.3390/molecules25204648

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