Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 1074-1079

  Khattak, Amal Badshah ^a   Zeb, Aurang ^a   Bibi, Nizakat ^a   Khalil, Shahid Akbar ^a   Khattak, Mohammad Saeed ^b  

^a NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

^b GOMAL UNIVERSITY   (Pakistan)

Author keywords

Chickpea; Germination time; Illuminations; Phytic acid; Polyphenols

Indexed keywords

METHANOL; PHYTIC ACID; POLYPHENOL DERIVATIVE; WATER;

ARTICLE; BLUE LIGHT; CHICKPEA; FLUORESCENCE ANALYSIS; GERMINATION; ILLUMINATION; IRRADIATION; NONHUMAN; PLANT SEED; SPROUT;

CICER ARIETINUM;

EID: 34249113555     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.022     Document Type: Article

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