Journal Article

Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds

Journal of Food Science (2022) 87(4) 1639-1649
DOI: 10.1111/1750-3841.16099
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Alkaltham, M. S., Musa Özcan, M., Uslu, N., Salamatullah, A. M., & Hayat, K. (2022). Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds. Journal of Food Science, 87(4), 1639–1649. https://doi.org/10.1111/1750-3841.16099

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