Impact of sprouting and cooking on antioxidant compounds and activity in different Italian varieties of Lens culinaris L.
Crossref DOI link: https://doi.org/10.1007/s11694-019-00295-1
Published Online: 2019-10-11
Published Print: 2020-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bellani, Lorenza
Muccifora, Simonetta
Giorgetti, Lucia http://orcid.org/0000-0003-3295-4549
Text and Data Mining valid from 2019-10-11
Version of Record valid from 2019-10-11
Article History
Received: 4 July 2019
Accepted: 9 October 2019
First Online: 11 October 2019
Compliance with ethical standards
:
: The authors declare that they have no competing interest.