Scopus
YÖKSİS Eşleşti
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
Journal of Food Science · Nisan 2022
YÖKSİS Kayıtları
Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds
Journal of Food Science · 2022 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Science
Yayın TarihiNisan 2022
Cilt / Sayfa87 · 1639-1649
Scopus ID2-s2.0-85126382013
Yazarlar (5)
1
Mohammed Saeed Alkaltham
ORCID: 0000-0003-2685-5683
2
Mehmet Musa Özcan
ORCID: 0000-0002-5024-9512
3
Nurhan Uslu
4
Ahmad Mohammad Salamatullah
5
Khizar Hayat
ORCID: 0000-0001-9472-4947
Anahtar Kelimeler
antioxidant activity
boiling
fatty acids
flavonoid
germination
lentil
minerals
polyphenols
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
14
Atıf
5
Yazar
8
Anahtar Kelime