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This study was aimed at optimising conditions of wheat germination (temperature, time of sprouting and elicitation) to improve its phenolics content, antioxidative capacity and nutritional quality. Total phenolics and antioxidant potential were improved most effectively after 4 days of sprouting at 20 °C. The highest reducing ability and the ability to quench free radicals (1.24 mg Trolox equivalent...
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