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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Vydáno v:Chem Cent J
Hlavní autoři: Paucean, Adriana, Moldovan, Ovidiu P., Mureșan, Vlad, Socaci, Sonia A., Dulf, Francisc V., Alexa, Ersilia, Man, Simona M., Mureșan, Andruţa E., Muste, Sevastița
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer International Publishing 2018
Témata:
Research Article
On-line přístup: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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