Tian B Q, Xie B J, Shi J, Wu J, Cai Y, Xu T M, Xue S, Deng Q C. Physicochemical changes of oat seeds during germination[J]. Food Chemistry, 2010, 119(3):1195-1200
[9]
Mostafa M M. Chemical and nutritional changes in soybean during germination[J].Food Chemistry, 1987,23:257-275
[10]
Wilhelmson A, Oksman-Caldentey K M, Laitila A, Suortti T, Kaukovirta-Norja A, Poutanen K. Development of a germination process for producing high β-glucan,whole grain food ingredients from oat[J]. Cereal Chemisry, 2001,78(6):715-720
Bao J S, Cai Y Z, Mei S. Anthocyanins,flavonols,and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability[J]. Journal of Agricultural and Food Chemistry, 2005,53(6):2327-2332
[13]
Barry H, John M, Okezie I. The deoxyribose method:A simple"Test-Tube"assay for determination of rate constants for reactions of hydroxyl radicals[J].Analytical Biochemistry, 1987, 165: 215-219
Kimuya Y, Kubo M, Tani T, Arich S, Okuda H. Studies on scutellariae radix. IV effects on lipid peroxidation in rat liver[J]. Chemical Pharmacological Bulletin, 1981, 29: 2610-2617