Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds-Reference-Cited by-同舟云学术

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Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds

Published:2003-10-01 Issue:5 Volume:47 Page:291-299
ISSN:0027-769X
Container-title:Nahrung/Food
language:en
Short-container-title:Nahrung

Author:

Fernandez-Orozco Rebeca,Zieliński Henryk,Piskuła Mariusz K.

Publisher

Wiley

Subject

Food Science

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Processing on the Bioactive Compounds and Antinutritional Factors of Lentil (Lens culinaris L.)—A Review;Legume Science;2024-08-12

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3. Processing overwhelms biostimulant‐induced vitamin E improvement in lentils;Food and Energy Security;2023-08-08

4. Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil;Food Chemistry;2023-06

5. Lentils (Lens culinaris Medik) as a Source of Phenolic Compounds - their Content, Changes during Processing, Antioxidant and Biological Activities;Current Pharmaceutical Design;2023-03

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