Zobrazeno 1 - 10
of 156
pro vyhledávání: '"soybean sprout"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 295-302 (2024)
In order to explore the effect of ozone micro-nano-bubbles (Ozone MNBs) on “green” and the regulative mechanism in soybean sprout, this study took soybean sprout as the experimental material, treated with 4 mg/L Ozone MNBs and stored in white LED
Externí odkaz:
https://doaj.org/article/304138bd20324989aca76dba6d939852
Publikováno v:
Open Chemistry, Vol 21, Iss 1, Pp 143-52 (2023)
Externí odkaz:
https://doaj.org/article/df5123e3f1834ef4aff57e53e66d66b5
Publikováno v:
Open Chemistry, Vol 21, Iss 1, Pp 86-99 (2023)
Externí odkaz:
https://doaj.org/article/027881cb2d454db78f4806ffa05b31e6
Publikováno v:
Foods, Vol 12, Iss 5, p 977 (2023)
Gamma-aminobutyric acid (GABA) is a non-protein amino acid with various physiological functions. Levilactobacillus brevis NPS-QW 145 strains active in GABA catabolism and anabolism can be used as a microbial platform for GABA production. Soybean spro
Externí odkaz:
https://doaj.org/article/f49556b1e5b9498db1aacea2987f1007
Akademický článek
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Publikováno v:
Plants, Vol 11, Iss 24, p 3503 (2022)
NaCl stress can enhance the accumulation of phenolic compounds in soybean during germination. In the present study, effects of gamma-aminobutyric acid (GABA) and Ca2+ on the biosynthesis of phenolic compounds in soybean sprouts germinated with NaCl s
Externí odkaz:
https://doaj.org/article/dcc274f2dcaf48c193b8f1a35b785b3a
Publikováno v:
Foods, Vol 11, Iss 16, p 2500 (2022)
Recently, there have been increasing safety concerns about the illegal abuse of quinolone in soybean sprouts. This study aimed to establish an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the simultane
Externí odkaz:
https://doaj.org/article/baef697907da4957ada990a3d9213c99
Akademický článek
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Autor:
Man-Chul Ha, Dong-Young Im, Hung-Soo Park, Sanjeev Kumar Dhungana, Il-Doo Kim, Dong-Hyun Shin
Publikováno v:
Molecules, Vol 27, Iss 4, p 1152 (2022)
Soybean sprouts, a nutritional food product, can contribute to food security because they can be grown within a week and do not require sophisticated technology. The yield and quality of soybean sprouts are influenced by various factors, including se
Externí odkaz:
https://doaj.org/article/3a3042ad7c7d4365b7b8750e5d1854ac
Publikováno v:
Agronomy, Vol 11, Iss 8, p 1590 (2021)
Soybean sprout is an important food ingredient in East Asian cuisine. Soybean growth is highly sensitive to temperature and photoperiod. Thus, it is important to determine the optimal base temperature for an accurate yield prediction. The optimal bas
Externí odkaz:
https://doaj.org/article/236ba1195b4c4be98ded94a7659dc171