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- Drago, Silvina R., et al. Show all 2 Author
- Journal of food science and technology 2018 v.55 no.8 pp. 3188-3198
- antioxidant activity; bioactive compounds; correlation; coumaric acids; cultivars; free amino acids; gamma-aminobutyric acid; germination; malt; malting; temperature
- ... Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time–temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C ...