探索发芽来释放的营养潜力 (双色)

Sara Margherita Borgonovi1, Silvia Marzocchi2, Federica Pasini2,3

  • 1Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy.

PubMed
概括

发芽花72小时显著改善其营养特征通过减少反营养因素,如植物酸盐和增强有益的化合物,如多和抗氧化剂. 这个过程解锁了发芽的.