Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)
- 22 June 2017
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 42 (1) , e13388
Abstract
No abstract availableKeywords
Funding Information
- Tomas Bata University (IGA/FT/2016/003)
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