Influence of different light conditions and time of sprouting on harmful and beneficial aspects of rutabaga sprouts in comparison to their roots and seeds.
Paweł PaśkoAgnieszka GalantyPaweł ŻmudzkiJoanna Gdula-ArgasińskaPaweł ZagrodzkiPublished in: Journal of the science of food and agriculture (2018)
The evaluated rutabaga products showed a wide content range of potentially antinutritive compounds, sprouts having the lowest amounts of erucic acid and progoitrin. © 2018 Society of Chemical Industry.
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