Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation

  1. Bartolomé, B.
  2. Estrella, I.
  3. Hernández, T.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 1997

Alea: 205

Zenbakia: 4

Orrialdeak: 290-294

Mota: Artikulua

DOI: 10.1007/S002170050167 GOOGLE SCHOLAR
Datuen iturria: Scopus