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.

Bibliographic Details
Main Authors:	Muzykiewicz-Szymańska Anna, Zielonka-Brzezicka Joanna, Siemak Joanna, Klimowicz Adam
Format:	Article
Language:	English
Published:	Polish Ministry of Science and Higher Education 2020-06-01
Series:	Herba Polonica
Subjects:	sprouts antioxidant activity ultrasound-assisted extraction food processing methods
Online Access:	https://doi.org/10.2478/hepo-2020-0006

Internet

https://doi.org/10.2478/hepo-2020-0006