Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability
Sanju Bala Dhull, Sneh Punia, Mohammad Kashif Kidwai and 5 more
Legume Science · 2020
doi:10.1002/leg3.37 (opens in a new tab)
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