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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.) | 634 |
srpen 2024 | září 2024 | říjen 2024 | listopad 2024 | prosinec 2024 | leden 2025 | únor 2025 | |
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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.) | 8 | 4 | 2 | 1 | 5 | 2 | 3 |
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Fulltext_1007706.pdf | 2 |
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