Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a content of 133....

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Chem Cent J
Autori principali: Paucean, Adriana, Moldovan, Ovidiu P., Mureșan, Vlad, Socaci, Sonia A., Dulf, Francisc V., Alexa, Ersilia, Man, Simona M., Mureșan, Andruţa E., Muste, Sevastița
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer International Publishing 2018
Soggetti:
Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6078380/
https://ncbi.nlm.nih.gov/pubmed/30078060
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-018-0456-8
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