Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

Published 2020 View Full Article

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Title
Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa
Authors
Keywords
Alfalfa, Antioxidant, Antinutrients, Functionality, Processing
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 132, Issue -, Pages 109890
Publisher
Elsevier BV
Online
2020-07-18
DOI
10.1016/j.lwt.2020.109890

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