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	Impact of germination time on resveratrol, phenolic acids, and antioxidant capacities of different varieties of peanut (Arachis hypogaea linn.) from China 期刊论文 Antioxidants,2021, 卷号: 10, 期号: 11 作者: Zhou, Ziying; Fan, Zhili; Meenu, Maninder; Xu, Baojun 收藏 \| 浏览/下载：23/0 \| 提交时间：2022/02/23 Antioxidant capacities Germination Peanut Phenolic compounds Trans‐resveratrol
	Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination 期刊论文 LWT - Food Science and Technology,2017, 卷号: 75, 页码: 488-496 作者: Huang, Guocheng; Cai, Weixi; Xu, Baojun 收藏 \| 浏览/下载：13/0 \| 提交时间：2021/04/23 Beta-carotene GABA Germination Isoflavones Vitamin B2
	Kinetic changes of nutrients and antioxidant capacities of germinated soybean (glycine max l.) and mung bean (vigna radiata l.) with germination time 评论文章 2014 作者: Huang, Xiya; Cai, Weixi; Xu, Baojun 收藏 \| 浏览/下载：13/0 \| 提交时间：2021/04/23 Germination mung bean soybean ascorbic acid phenolic antioxidants isoflavones
	Food quality improvement of soy milk made from short-time germinated soybeans 期刊论文 Foods,2013, 卷号: 2, 期号: 2, 页码: 198-212 作者: Jiang, Susu; Cai, Weixi; Xu, Baojun Adobe PDF(705Kb) \| 收藏 \| 浏览/下载：35/18 \| 提交时间：2021/04/23 Germination Physicochemical property Phytic acid Soy milk Total phenolic content Trypsin inhibitor activity