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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.) | 629 |
červen 2024 | červenec 2024 | srpen 2024 | září 2024 | říjen 2024 | listopad 2024 | prosinec 2024 | |
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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.) | 5 | 11 | 8 | 4 | 2 | 1 | 5 |
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Fulltext_1007706.pdf | 2 |
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