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Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)
Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are...
Autores principales: | Tienda-Vazquez, Mario Adrian, Soto-Castro, Rocío Daniela, Carrasco-Morales, Oscar, Téllez-Pérez, Carmen, Parra-Saldívar, Roberto, Alonzo-Macías, Maritza, Cardador-Martínez, Anaberta |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10222412/ https://www.ncbi.nlm.nih.gov/pubmed/37241860 http://dx.doi.org/10.3390/molecules28104119 |
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