Antioxidant capacity of lentil flour hydrolysates obtained with pancreatin

• Autorzy: Sulewska K. , Rybarczyk-Plonska A. , Karamac M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 4
• Opis fizyczny: p.381-391,fig.,ref.

Twórcy

autor

Sulewska K.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland

autor

Rybarczyk-Plonska A.

• Department of Biochemistry and Microbiology, Institute of Biology, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-776 Warsaw

autor

Karamac M.

• Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland

Identyfikatory

DOI

10.31883/pjfns/155932