Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

Article

Abstract: Seeds of beans, lentils and peas were germinated for 2, 4 and 6 days, either under continuous light

Palabras claves:

Free amino acids, germination, Legumes, Lens culinaris, Light effect, Phaseolus vulgaris, Pisum sativum, Seedlings

Autores:

Juana Frias, Kuo Y.H., Lambein F., Rozan P., Vidal‐Valverde C.

Fuentes:

scopus