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发芽通过转化氨酸增加了Moringa芽中的葡萄糖含量

Yi Liu1, Haijuan Zhang1, Zhuoyang Zhao1

  • 1Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Journal of agricultural and food chemistry
|May 6, 2024
PubMed
概括

发芽显著增加了Moringa种子中的有益化合物,增加了葡萄糖酸盐 (GSL) 和抗氧化能力. 莫林加芽提供了一种新的,富含营养的食物成分.

关键词:
抗氧化能力的抗氧化能力.发芽 发芽 发芽 是一个过程.葡萄糖酸盐是一种葡萄糖.异硫酸酸盐是什么 异硫酸酸盐是什么莫林加种子和芽

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