Solid‐state fermentation of lentil ( Lens...

Legume Science 2020 / 03

Solid‐state fermentation of lentil ( Lens culinaris L.) with Aspergillus awamori : Effect on phenolic compounds, mineral content, and their bioavailability

Dhull, Sanju Bala, Punia, Sneh, Kidwai, Mohammad Kashif, Kaur, Maninder, Chawla, Prince, Purewal, Sukhvinder Singh, Sangwan, Monika, Palthania, Sunita
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Journal:
Legume Science
DOI:
10.1002/leg3.37
Date:
March, 2020
File:
PDF, 726 KB
2020
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