Effect of Domestic Cooking on Carotenoids, Tocopherols, Fatty Acids, Phenolics, and Antioxidant Activities of Lentils (Lens culinaris)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volume 62, Issue 52, Pages 12585-12594

AMER CHEMICAL SOC

lentil; domestic cooking; lipophilic; phenolic; antioxidant activities

Agriculture, Multidisciplinary Chemistry, Applied Food Science & Technology

1. A-Base research (RBPI) of Agriculture and Agri-Food Canada [1004, 2834]
2. Agri-Innovation Program Grant with Pulse Canada (AIP) [068]