The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana,...

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Detalles Bibliográficos
Autores principales: S.Santos, Carla, Silva, Beatriz, M.P.Valente, Luísa, Gruber, Sabine, W.Vasconcelos, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230579/
https://www.ncbi.nlm.nih.gov/pubmed/32244579
http://dx.doi.org/10.3390/foods9040400

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230579/
https://www.ncbi.nlm.nih.gov/pubmed/32244579
http://dx.doi.org/10.3390/foods9040400

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