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

• 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
• Institution: National University of Singapore

10.1021/jf3021514