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Effect of Germination on Antioxidant Capacity and Protein Characteristics of Chickpea (Cicer arietinum L.) with Implications for Food Processing Applications.

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Title: Effect of Germination on Antioxidant Capacity and Protein Characteristics of Chickpea (Cicer arietinum L.) with Implications for Food Processing Applications.
Authors: Kim, Sung Mi1, Jeon, Bo Young1,2, Kim, Uijin1, Choi, Min Ji2, Hwang, Hae Sue2, Kim, Mi Jeong1,2, mjkim@changwon.ac.kr
Source: Applied Sciences (2076-3417); Mar2026, Vol. 16 Issue 5, p2477, 15p
Database: Applied Science & Technology Source
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  Data: Effect of Germination on Antioxidant Capacity and Protein Characteristics of Chickpea (Cicer arietinum L.) with Implications for Food Processing Applications.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.3390/app16052477
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      – Code: eng
        Text: English
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        PageCount: 15
        StartPage: 2477
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      – TitleFull: Effect of Germination on Antioxidant Capacity and Protein Characteristics of Chickpea (Cicer arietinum L.) with Implications for Food Processing Applications.
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            NameFull: Kim, Sung Mi
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            NameFull: Jeon, Bo Young
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            NameFull: Kim, Uijin
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            NameFull: Choi, Min Ji
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            NameFull: Hwang, Hae Sue
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            NameFull: Kim, Mi Jeong
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            – D: 01
              M: 03
              Text: Mar2026
              Type: published
              Y: 2026
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              Value: 16
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