Effects of Germination on the Content of Amino Acids and Anti-nutritional Factors of Sorghum Grain

To improve the nutritional quality of sorghum and broaden its application in food industry, white sorghum grain was used as raw material for germination, and the changes of amino acid composition, γ-aminobutyric acid (GABA) content, glutamic acid decarboxylase (GAD) activity, phytase activity, phyti...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Jun ZHANG, Sanshan ZHANG, Dan YE, Mengling YU, Ji LEI
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2022-01-01
Subjects:	sorghum germination amino acid γ-aminobutyric acid phytic acid tannin
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030365