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In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5be3e010657bd21c1feac43837b7784b
https://link.springer.com/article/10.1007/s13197-016-2393-7
https://link.springer.com/article/10.1007/s13197-016-2393-7
