Enhancement of nutritional quality and antioxidant properties of Lepidium sativum L. sprouts by salt treatment and domestic cooking
Mouna Ben Farhat, Ghada Belhaj Amor, Raja Beji-Serairi, Sawsen Selmi, Saber Khammassi, Moufida Saïdani Tounsi, Chédly Abdelly
Topics & Concepts
Gallic acidLepidium sativumChemistryFood scienceAntioxidantDPPHChlorogenic acidCaffeic acidPolyphenolPhytochemicalCatechinBotanyGerminationBiochemistryBiologyFood Science and Nutritional StudiesPhytochemicals and Antioxidant ActivitiesPlant tissue culture and regeneration