Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

  1. Troszyńska, A.
  2. Estrella, I.
  3. Lamparski, G.
  4. Hernández, T.
  5. Amarowicz, R.
  6. Pegg, R.B.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2011

Alea: 44

Zenbakia: 10

Orrialdeak: 3195-3201

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2011.08.007 GOOGLE SCHOLAR
Datuen iturria: Scopus