Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours
绿扁豆和红扁豆的叶酸、矿物质、氨基酸、脂肪酸和挥发性化合物。小麦-扁豆复合粉中叶酸含量的优化
期刊:Chemistry Central Journal
影响因子:
doi:10.1186/s13065-018-0456-8
Adriana Paucean, Ovidiu P Moldovan, Vlad Mureșan, Sonia A Socaci, Francisc V Dulf, Ersilia Alexa, Simona M Man, Andruţa E Mureșan, Sevastița Muste
