Introduction and nutritional evaluation of germinated soy germ

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 491-500

  Kim, Sun Lim ^a   Lee, Jae Eun ^a   Kwon, Young Up ^a   Kim, Wook Han ^a   Jung, Gun Ho ^a   Kim, Dea Wook ^a   Lee, Choon Ki ^a   Lee, Yu Young ^a   Kim, Mi Jung ^a   Kim, Yul Ho ^a   Hwang, Tae Young ^a   Chung, Ill Min ^b  

^a National Institute of Animal Science   (South Korea)

^b Konkuk University   (South Korea)

Author keywords

GABA; Germination; Isoflavone; Soy germ; Tocopherol

Indexed keywords

GABA; GERMINATION; ISOFLAVONES; SOY GERM; TOCOPHEROL;

AMINO ACIDS; FLAVONOIDS; LINOLEIC ACID; UNSATURATED FATTY ACIDS;

CULTIVATION;

4 AMINOBUTYRIC ACID; AMINO ACID; ISOFLAVONE; LINOLEIC ACID; LINOLENIC ACID; LIPID; SUGAR; TOCOPHEROL; UNSATURATED FATTY ACID; WATER;

AMINO ACID ANALYSIS; ARTICLE; CARBON NITROGEN RATIO; CHEMICAL COMPOSITION; GERMINATED SOY GERM; GERMINATION; MOISTURE; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; ROOM TEMPERATURE; SOYBEAN;

AMINO ACIDS; FUNCTIONAL FOOD; GERMINATION; ISOFLAVONES; NUTRITIVE VALUE; SOYBEAN PROTEINS; SOYBEANS;

EID: 84869051268     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.08.022     Document Type: Article

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