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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Detalles Bibliográficos
Autores principales: Paucean, Adriana, Moldovan, Ovidiu P., Mureșan, Vlad, Socaci, Sonia A., Dulf, Francisc V., Alexa, Ersilia, Man, Simona M., Mureșan, Andruţa E., Muste, Sevastița
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6078380/
https://www.ncbi.nlm.nih.gov/pubmed/30078060
http://dx.doi.org/10.1186/s13065-018-0456-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6078380/
https://www.ncbi.nlm.nih.gov/pubmed/30078060
http://dx.doi.org/10.1186/s13065-018-0456-8

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