Influence of germination on the carbohydrate composition of pea

Citation:Kadlec P., Rubecová A., Réblová Z., Štarhová H., Bubník Z. (2000): Influence of germination on the carbohydrate composition of pea. Czech J. Food Sci., 18: 9-13.
Influence of germination on the carbohydrate composition of pea seeds was studied. After 4 days of germination the content of raffinose family oligosaccharides (RFO) in pea decreased to 17.5% of the original value and the ratio sucrose/RFO in cotyledons increased from 0.5 to 4.5.

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