Comparative study of the phenolic composition in lentils processed with and without addition of commercial tannase

  1. Dueñas, M.
  2. Hernández, T.
  3. Estrella, I.
Journal:
Journal of Food Processing and Preservation

ISSN: 0145-8892,  1745-4549

Year of publication: 2009

Volume: 33

Issue: 6

Pages: 695-713

Type: Article

DOI: 10.1111/J.1745-4549.2009.00387.X GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus