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(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(3r)-sophorol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Quince
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
mung beans→ yield →comparable microbial counts
condition: germinated in sterilized containers
“Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible.”
Peer-Reviewed Optimal Ranges
Duration
16min
248
Based on 4 papers
Temperature
60°C
3585
Based on 2 papers
What science says
compound effect
“Germination caused an increase in certain amino acids especially phenylalanine.”
“1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) of germinated mung beans increased to 31.23 and 61.27%, respectively, after germination for 24 h.”
ferric-reducing antioxidant power (FRAP)→increased→germinated mung beans
