Changes of the fatty acid composition of sprouts during germination

A tétel rövid nézete
dc.contributor.authorMárton, Melinda-Rita
dc.contributor.authorSzép, Sándor
dc.contributor.authorMándoki, Zsolt
dc.contributor.authorTamás, Melinda
dc.contributor.authorSalamon, Rozália Veronika
dc.contributor.authorSalamon, Szidónia
dc.contributor.authorAndrás, Csaba
dc.contributor.authorCsapó, János
dc.date.accessioned2021-06-28T10:56:58Z
dc.date.available2021-06-28T10:56:58Z
dc.date.issued2010-12-15
dc.description.abstractDuring our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 41 (2010) , 89-92
dc.identifier.doihttps://doi.org/10.34101/actaagrar/41/2686
dc.identifier.issn2416-1640
dc.identifier.issue41
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316324en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2686
dc.rights.accessOpen Access
dc.subjectsproutsen
dc.subjectchemical changes during sproutingen
dc.subjectfat contenten
dc.subjectfatty acid compositinen
dc.titleChanges of the fatty acid composition of sprouts during germinationen
dc.typefolyóiratcikkhu
dc.typearticleen
dc.type.detailedidegen nyelvű folyóiratközlemény hazai lapbanhu
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