Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)
By: S. Djabali, F.Z. Makhlouf, A. Ertas and M. Barkat
Authors
S. Djabali
Laboratoire de Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (INATAA), Université Frères Mentouri Constantine 1
F.Z. Makhlouf
Laboratoire de Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (INATAA), Université Frères Mentouri Constantine 1
A. Ertas
Department of Pharmacognosy, Faculty of Pharmacy, Dicle University, Diyarbakir, Turkey
M. Barkat
Laboratoire de Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (INATAA), Université Frères Mentouri Constantine 1
Language: English
Page range: 58 - 71
Published on: Dec 8, 2020
Published by: Konstantin Preslavski University of Shumen
In partnership with: Paradigm Publishing Services
Publication frequency: 3 issues per year
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© 2020 S. Djabali, F.Z. Makhlouf, A. Ertas, M. Barkat, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.