Chemico-physical and nutritional properties of traditional legumes (lentil, Lens culinaris L., and grass pea, Lathyrus sativus L.) from organic agriculture: an explorative study

Organic Agriculture

Volumn 5, Issue 3, 2015, Pages 179-187

  Carbonaro, Marina ^a   Nardini, Mirella ^a   Maselli, Paola ^b   Nucara, Alessandro ^b,c  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c ISTITUTO ITALIANO DI TECNOLOGIA   (Italy)

Author keywords

Bioavailability; Grass pea; Lentil; Nutritional quality; Organic agriculture; Traditional legumes

Indexed keywords

EID: 84941133541     PISSN: 18794238     EISSN: 18794246     Source Type: Journal    
DOI: 10.1007/s13165-014-0086-y     Document Type: Article

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