Antioxidant activity of various plant sprouts extracts depending on the processing method of plant material – an in vitro study
Introduction: Due to the content of nutrients and taste attributes, the plant sprouts could become a valuable component of a healthy diet.
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Polish Ministry of Science and Higher Education
2020-06-01
|
Series: | Herba Polonica |
Subjects: | |
Online Access: | https://doi.org/10.2478/hepo-2020-0006 |