Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking (Q89737091)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:32064128 AND SRC:MED&resulttype=core&format=json

8 April 2020

title

Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking (English)

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8 April 2020

author name string

Ji-Hye Mun

1

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8 April 2020

Il-Doo Kim

2

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8 April 2020

Sanjeev Kumar Dhungana

3

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8 April 2020

Yong-Sung Park

4

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8 April 2020

Jeong-Ho Kim

5

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8 April 2020

Dong-Hyun Shin

6

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8 April 2020

publication date

12 August 2019

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Food Science and Biotechnology

8 April 2020

published in

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volume

29

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issue

2

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8 April 2020

page(s)

197-206

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Bridging the cleft at GABA synapses in the brain

8 April 2020

cites work

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Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis

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Antioxidant contents and antioxidative properties of traditional rye breads.

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Potassium, magnesium, and calcium: their role in both the cause and treatment of hypertension

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Kaempferol sensitizes colon cancer cells to TRAIL-induced apoptosis.

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Anti-obesity role of adzuki bean extract containing polyphenols: in vivo and in vitro effects.

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Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability.

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Production of gaba (γ - Aminobutyric acid) by microorganisms: a review

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12 December 2020

Systemic iron homeostasis

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Thiamin function, metabolism, uptake, and transport

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12 December 2020

Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata).

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12 December 2020

Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview

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12 December 2020

Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts

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12 December 2020

10.1007/S10068-019-00657-X

Identifiers

DOI

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8 April 2020

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