Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity

  1. Dueñas, M.
  2. Hernández, T.
  3. Estrella, I.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 101

Zenbakia: 1

Orrialdeak: 90-97

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2005.11.053 GOOGLE SCHOLAR
Datuen iturria: Scopus