Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris L.)

  1. López, A.
  2. El-Naggar, T.
  3. Dueñas, M.
  4. Ortega, T.
  5. Estrella, I.
  6. Hernández, T.
  7. Gómez-Serranillos, M.P.
  8. Palomino, O.M.
  9. Carretero, M.E.
Journal:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Year of publication: 2017

Volume: 41

Issue: 5

Type: Article

DOI: 10.1111/JFPP.13113 GOOGLE SCHOLAR
Data source: Scopus