Changes in the Nutrient Composition of Barley Grain (Hordeum vulgare L.) and of Morphological Fractions of Sprouts

The objectives of the current study were (1) to evaluate the effect of sprouting on protein, amino acids, fats, fatty acids, starch, total soluble carbohydrates, and ß-D-glucan content of barley grains and (2) to know the content of these nutrients in the morphological fractions of sprouts: green sh...

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Detalles Bibliográficos
Autores principales: Ortiz, Luis T., Velasco, Susana, Treviño, Jesús, Jiménez, Beatriz, Rebolé, Almudena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321752/
https://www.ncbi.nlm.nih.gov/pubmed/34336362
http://dx.doi.org/10.1155/2021/9968864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321752/
https://www.ncbi.nlm.nih.gov/pubmed/34336362
http://dx.doi.org/10.1155/2021/9968864

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