Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 2, 2005, Pages 242-246

  Wang, Kuo Hsi ^a   Lai, Yu Hsuan ^a   Chang, Ju Chun ^a   Ko, Tin Fu ^a   Shyu, Shyi Liang ^a   Chiou, Robin Y Y ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Antioxidative activity; Functional vegetable; Peanut; Resveratrol; SDS PAGE; Sprout

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMINO ACID; DODECYL SULFATE SODIUM; GLUCOSE; LINOLEIC ACID; METHANOL; RESVERATROL; SUCROSE;

ARTICLE; BIOSYNTHESIS; COTYLEDON; CULTIVAR; DIET; GERMINATION; HUMIDITY; NONHUMAN; NUT KERNEL; OXIDATION; PEANUT; PLANT ROOT; PLANT STEM; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; REHYDRATION; SPROUT; TEMPERATURE DEPENDENCE; VEGETABLE;

ANTIOXIDANTS; ARACHIS HYPOGAEA; DIET; GERMINATION; SEEDLING; SEEDS; STILBENES; TIME FACTORS; VEGETABLES;

ARACHIS HYPOGAEA;

EID: 12344333917     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048804b     Document Type: Article

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