IMPACT OF DEBITTERING AND FERMENTATION PROCESSES ON THE ANTINUTRITIONAL AND ANTIOXIDANT COMPOUNDS IN LUPINUS MUTABILIS SWEET

GABRIELA FERNANDA CUEVA TIRIRA

IMPACT OF DEBITTERING AND FERMENTATION PROCESSES ON THE ANTINUTRITIONAL AND ANTIOXIDANT COMPOUNDS IN LUPINUS MUTABILIS SWEET

Research output: Contribution to journal › Article › peer-review

Original language	Spanish (Ecuador)
Journal	LWT - FOOD SCIENCE AND TECHNOLOGY
State	Published - 26 Jun 2020
Externally published	Yes

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@article{f4a2a6a403a14176a1473478329e9f3b,

title = "IMPACT OF DEBITTERING AND FERMENTATION PROCESSES ON THE ANTINUTRITIONAL AND ANTIOXIDANT COMPOUNDS IN LUPINUS MUTABILIS SWEET",

author = "{CUEVA TIRIRA}, {GABRIELA FERNANDA}",

year = "2020",

month = jun,

day = "26",

language = "Espa{\~n}ol (Ecuador)",

journal = "LWT - FOOD SCIENCE AND TECHNOLOGY",

issn = "0023-6438",

}

TY - JOUR

T1 - IMPACT OF DEBITTERING AND FERMENTATION PROCESSES ON THE ANTINUTRITIONAL AND ANTIOXIDANT COMPOUNDS IN LUPINUS MUTABILIS SWEET

AU - CUEVA TIRIRA, GABRIELA FERNANDA

PY - 2020/6/26

Y1 - 2020/6/26

UR - https://www.scopus.com/record/display.uri?eid=2-s2.0-85087202481&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=7cf17fcdc65ca845358bdea8df712cdb

M3 - Artículo

SN - 0023-6438

JO - LWT - FOOD SCIENCE AND TECHNOLOGY

JF - LWT - FOOD SCIENCE AND TECHNOLOGY

ER -

IMPACT OF DEBITTERING AND FERMENTATION PROCESSES ON THE ANTINUTRITIONAL AND ANTIOXIDANT COMPOUNDS IN LUPINUS MUTABILIS SWEET

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