✦ LIBER ✦
Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents
✍ Scribed by Agnieszka Troszyńska; Isabel Estrella; Grzegorz Lamparski; Teresa Hernández; Ryszard Amarowicz; Ronald B. Pegg
- Book ID
- 116489321
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 463 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0963-9969
No coin nor oath required. For personal study only.