Changes in Microstructure, Germination, Sprout Growth, Phytochemical and Microbial Quality of Ultrasonication Treated Adzuki Bean Seeds
Sprout is a nutritious ready-to-eat vegetable. In this study, we examined the effects of ultrasonication treatments (treated with 28, 40 or 80 kHz frequency for 10 min at 25 °C) on the changes in microstructure, seed hydration and germination, sprout growth, sprout quality, and microbial load of two...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/11/6/1093 |