Changes of phenolic compounds and their antioxidant activities during wheat germination
作者：
金舟;徐颖;王敏;王津;王莎莎;...
通讯作者：
Liu, L.
作者机构：
[徐颖; 王敏; 王莎莎; 王津; 金舟] Food Science and Engineering of Wuhan Polytechnic University, Wuhan, 430000, China
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430000, China
[刘零怡] College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315800, China
[刘零怡; 沈汪洋] Food Science and Engineering of Wuhan Polytechnic University, Wuhan, 430000, China, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430000, China
通讯机构：
[Liu, L.] F
Food Science and Engineering of Wuhan Polytechnic UniversityChina
This study took Fumai 1228 as the research object to investigate changes in phenolic compounds, their contents, and their antioxidant activities during wheat germination. The results showed that the contents of total phenols were significantly higher than that of ungerminated wheat (P
