Acknowledgement
본 연구는 '색소 고함유 유색밀 및 저아밀로스 찰밀 계통 육성'사업(사업번호:PJ012529012020)의 지원에 의해 이루어진 결과로 이에 감사드립니다.
Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2020.06a
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- Pages.187-187
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- 2020
Cultivation Conditions for Enhancing Functional Ingredients of Sprout from Colored Wheat
- Kyeong-Hoon Kim (Wheat Research Team, NICS, RDA) ;
- Jinwoo Yang (Wheat Research Team, NICS, RDA) ;
- Chon-Sik Kang (Wheat Research Team, NICS, RDA) ;
- Kyeong-Min Kim (Wheat Research Team, NICS, RDA) ;
- Jin-Hee Park (Wheat Research Team, NICS, RDA) ;
- Chang-Hyun Choi (Wheat Research Team, NICS, RDA) ;
- Han young Jeong (Wheat Research Team, NICS, RDA) ;
- Yeong Jin-Kim (Wheat Research Team, NICS, RDA) ;
- Tae-Il Park (Wheat Research Team, NICS, RDA)
- Published : 2020.06.25
Abstract
Recently, interest in sprout crops using various varieties such as barley and oats has increased. However, in case of wheat, there were disadvantages in that the growth rate was slow and the economic efficiency and utilization were reduced. In order to overcome these disadvantages, this study was conducted on the selection of wheat varieties suitable for cultivation of wheat sprouts. Also, we analyzed the various functional ingredients of wheat sprouts.
Keywords