浸泡和萌发对生物强化小麦衍生物营养品质和活性成分的有益影响

Q3 Agricultural and Biological Sciences

Journal of Applied Biology and Biotechnology Pub Date : 2021-10-01 DOI:10.7324/jabb.2021.9503

V. Meena, Kumar Vinod, S. Imran, Sangwan Punesh, Bora Roop Singh, Yadav Ajar Nath, Dhaliwal Harcharan Singh

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引用次数: 0

摘要

Meena Verma1, Vinod Kumar2, Imran Sheikh1, Punesh Sangwan3, Roop Singh Bora1*， Ajar Nath Yadav1, Harcharan Singh Dhaliwal1 1印度永恒大学Khem Singh Gill Akal农业学院遗传、植物育种与生物技术系，印度巴鲁萨希布2 CCS哈里亚纳农业大学生物化学系，印度希萨布3永恒大学Akal基础科学学院，印度巴鲁萨希布

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Beneficial effects of soaking and germination on nutritional quality and bioactive compounds of biofortified wheat derivatives

Meena Verma1, Vinod Kumar2, Imran Sheikh1, Punesh Sangwan3, Roop Singh Bora1*, Ajar Nath Yadav1, Harcharan Singh Dhaliwal1 1Department of Genetics, Plant Breeding and Biotechnology, Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, India. 2Department of Biochemistry, CCS Haryana Agricultural University, Hisar, India. 3Akal College of Basic Sciences, Eternal University, Baru Sahib, India.

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来源期刊

Journal of Applied Biology and Biotechnology Agricultural and Biological Sciences-Food Science

CiteScore

1.80

自引率

0.00%

发文量

181