Changes in Protein, Nonnutritional Factors, and Antioxidant Capacity during Germination of L. campestris Seeds
Figure 4
TLC analysis of phenolic compounds of L. campestris germinated seed eluted with a mixture of ethyl acetate-formic acid-ethanol (65 : 15 : 20, v/v/v) and revealed (a) UV light at 360 nm and (b) 10% sulphuric acid.