而蓝光和白光对发芽大豆的生长无明显影响。
Blue light and white light had nearly no effects on soybean sprout growth.
同时对发芽大豆燕麦乳的工艺、配方和产品质量进行了研究。
This paper also studied the processing technology, prescription and product quality of the sprouted bean and oats milk.
试验结果表明，蓝光、白光、紫外光和红光等不同光质照射对发芽大豆的PAL活性和异黄酮含量有不同的影响。
The results showed that PAL activity and isoflavone biosynthesis and accumulation were significantly promoted by ultraviolet light, moderately promoted by-blue light and white light.
研究发现，经过发芽之后的大豆和绿豆蛋白质含量比未萌发时的蛋白质含量增加了，萌发的大豆和绿豆脂肪含量比未萌发时脂肪含量有所降低。
The results indicated that. the protein contents of soybean and green bean after the germination are higher than it before, But the fat contents are reduced.
研究发现，经过发芽之后的大豆和绿豆蛋白质含量比未萌发时的蛋白质含量增加了，萌发的大豆和绿豆脂肪含量比未萌发时脂肪含量有所降低。
The results indicated that. the protein contents of soybean and green bean after the germination are higher than it before, But the fat contents are reduced.
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