ArticleFood science and biotechnology2020
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking.
Article in Food science and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Article
- Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities.Food science and biotechnology · 2022Review
- Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times.Foods (Basel, Switzerland) · 2022Article
- Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families-Application of Chemometric Analysis.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
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Abstract
This study was conducted to investigate the yield and quality characteristics of red bean sprouts of three cultivars (Arari, Geomguseul, and Chungju) soaked in water for 0, 6, 12 or 24 h. The sprout yields of 'Arari' and 'Geomguseul' on day 7 were highest with the seeds soaked for 12 h. For 'Chungju', the yields from the seeds soaked for 12 and 24 h were not significantly (
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