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Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)

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Citace článku v časopise:
BUBELOVÁ, Zuzana, Daniela SUMCZYNSKI a Richardos-Nicolaos SALEK. Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.). Journal of Food Processing and Preservation [online]. 2018, vol. 42, iss. 1 [cit. 2019-10-20]. ISSN 0145-8892. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1111/jfpp.13388/full.

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