Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)
The current research involves the study of the effect of thermal treatment in boiling water (cooking) on the nutrient components and phytochemical contents of lentils. The changes of phenolic compounds and antioxidant activity of lentils before and after cooking; as well as the recovered water are i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2020-11-01
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| Series: | Acta Scientifica Naturalis |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/asn-2020-0033 |