The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus Sativus L.)

AuthID
 P-00Y-W60
8
Author(s)
Akhtar, S
·
Qamar, M
·
Ozogul, F
·
Bartkiene, E
·
Document Type
Article
Year published
2023
Published
in FOODS
Volume: 12, Issue: 15
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37569119
Scopus: 2-s2.0-85167415547
Wos: WOS:001046697200001
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