The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus Sativus L.)

AuthID
 P-00Y-W60
8
Author(s)
Arshad, N
·
Akhtar, S
·
Ismail, T
·
Saeed, W
·
Qamar, M
·
Ozogul, F
·
Bartkiene, E
·
Tipo de Documento
Article
Year published
2023
Publicado
in FOODS
Volume: 12, Número: 15, Páginas: 2851 (17)
Indexing
Wos®
Scopus®
Crossref®6
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37569119
SCOPUS: 2-s2.0-85167415547
Wos: WOS:001046697200001
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service