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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 Journal article Antioxidants,2021, volume: 10, issue: 11 Authors: Zhou, Ziying; Fan, Zhili; Meenu, Maninder; Xu, Baojun Favorite \| View/Download：8/0 \| Submit date：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 Journal article LWT - Food Science and Technology,2017, volume: 75, pages: 488-496 Authors: Huang, Guocheng; Cai, Weixi; Xu, Baojun Favorite \| View/Download：3/0 \| Submit date：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 Review 2014 Authors: Huang, Xiya; Cai, Weixi; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/04/23 Germination mung bean soybean ascorbic acid phenolic antioxidants isoflavones
	Food quality improvement of soy milk made from short-time germinated soybeans Journal article Foods,2013, volume: 2, issue: 2, pages: 198-212 Authors: Jiang, Susu; Cai, Weixi; Xu, Baojun Adobe PDF(705Kb) \| Favorite \| View/Download：12/3 \| Submit date：2021/04/23 Germination Physicochemical property Phytic acid Soy milk Total phenolic content Trypsin inhibitor activity