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
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.