Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds

Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds

10.1021/jf3021514

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Bibliographic Details
Main Authors: Wu, Z., Song, L., Feng, S., Liu, Y., He, G., Yioe, Y., Liu, S.Q., Huang, D.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
antioxidant capacity
chickpea
germination
isoflavones
pterocarpan phytoalexins
Online Access:http://scholarbank.nus.edu.sg/handle/10635/93886
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Institution: National University of Singapore

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