Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton

Author: Fernandez-Orozco Rebeca   Frias Juana   Muñoz Rosario   Zielinski Henryk   Piskula Mariusz   Kozlowska Halina   Vidal-Valverde Concepción  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.227, Iss.4, 2008-08, pp. : 979-988

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