Effect of sucrose on the functional composition and antioxidant capacity of buckwheat (Fagopyrum esculentum M.) sprouts
In this study, the effects of sucrose on nutritional and functional composition as well as antioxidant activities in buckwheat sprouts during germination were investigated. Treatment with 1%, 2%, or 3% sucrose resulted in an increase in the amount of vitamins, four C-glycosylflavones, and rutin. Toc...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-04-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618300264 |