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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2011

Volumen: 44

Número: 10

Pages: 3195-3201

Type: Article

DOI: 10.1016/J.FOODRES.2011.08.007 GOOGLE SCHOLAR
La source de données: Scopus