Márton, Melinda-RitaSzép, SándorMándoki, ZsoltTamás, MelindaSalamon, Rozália VeronikaSalamon, SzidóniaAndrás, CsabaCsapó, János2021-06-282021-06-282010-12-15Acta Agraria Debreceniensis, No. 41 (2010) , 89-922416-1640https://hdl.handle.net/2437/316324During 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.application/pdfsproutschemical changes during sproutingfat contentfatty acid compositinfolyóiratcikkOpen Accesshttps://doi.org/10.34101/actaagrar/41/2686Acta Agraria Debreceniensis41Acta agrar. Debr.