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Free radical-scavenging capacity,antioxidant activity,and phenolic composition of green lentil (Lens culinaris) |
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| Authors: | Ryszard Amarowicz Isabel Estrella Teresa Hernández Sergio Robredo Agnieszka Troszyńska Agnieszka Kosińska Ronald B Pegg |
| Affiliation: | 1. Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-474 Olsztyn, Poland;2. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain;3. Department of Food Science and Technology, The University of Georgia, 100 Cedar Street, Athens, GA 30602-7610, USA |
| Abstract: | |
| Keywords: | Green lentil Phenolics Tannins Antioxidant activity Free radical-scavenging capacity HPLC-PAD HPLC&ndash ESI-MS |
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