Effect of natural fermentation on the content of inositol phosphates in lentils

European Food Research and Technology

Volumn 203, Issue 3, 1996, Pages 268-271

  Cuadrado, Carmen ^a   Ayet, Gemma ^a   Robredo, Luz Maria ^a   Tabera, Javier ^b   Villa, Rosa ^b   Pedrosa, Mercedes M ^a   Burbano, Carmen ^a   Muzquiz, Mercedes ^a  

^a INIA   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

HPLC; Inositol phosphates; Lentil; Natural fermentation; Phytic acid

Indexed keywords

INOSITOL PHOSPHATE; PHYTIC ACID;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; MEDICINAL PLANT; PLANT SEED;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FABACEAE; FERMENTATION; FOOD PRESERVATION; INOSITOL PHOSPHATES; PHYTIC ACID; PLANTS, MEDICINAL; SEEDS;

EID: 53349129886     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/BF01192876     Document Type: Article

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