Production of ready-to-eat lentil sprouts with improved antioxidant capacity: Optimization of elicitation conditions with hydrogen peroxide

Published 2015 View Full Article

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Title
Production of ready-to-eat lentil sprouts with improved antioxidant capacity: Optimization of elicitation conditions with hydrogen peroxide
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 180, Issue -, Pages 219-226
Publisher
Elsevier BV
Online
2015-02-18
DOI
10.1016/j.foodchem.2015.02.031

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