Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

  1. Amarowicz, R.
  2. Estrella, I.
  3. Hernández, T.
  4. Robredo, S.
  5. Troszyńska, A.
  6. Kosińska, A.
  7. Pegg, R.B.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2010

Volume: 121

Issue: 3

Pages: 705-711

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.01.009 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus