Lipid nutritional value of legumes: Evaluation of different...

Food Chemistry 2016 / 02 Vol. 192

Lipid nutritional value of legumes: Evaluation of different extraction methods and determination of fatty acid composition

Caprioli, Giovanni, Giusti, Federica, Ballini, Roberto, Sagratini, Gianni, Vila-Donat, Pilar, Vittori, Sauro, Fiorini, Dennis
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Volume:
192
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.07.102
Date:
February, 2016
File:
PDF, 287 KB
english, 2016
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