Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents

Food Research International

Volumn 44, Issue 10, 2011, Pages 3195-3201

  Troszyńska, Agnieszka ^a   Estrella, Isabel ^b   Lamparski, Grzegorz ^a   Hernández, Teresa ^b   Amarowicz, Ryszard ^a   Pegg, Ronald B ^c  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Germination; HPLC MS; Lentils; Phenolic compounds; Principal component analysis (PCA); Sensory quality

Indexed keywords

GERMINATION; HPLC-MS; LENTILS; PHENOLIC COMPOUNDS; PRINCIPAL COMPONENT ANALYSIS (PCA); SENSORY QUALITIES;

CHEMICAL ANALYSIS; CULTIVATION; PHENOLS; REGRESSION ANALYSIS; SEED;

PRINCIPAL COMPONENT ANALYSIS;

LENS CULINARIS;

EID: 80054902965     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.08.007     Document Type: Article

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