Author(s): Liberal, Ângela ; Almeida, Daiana ; Fernandes, Ângela ; Pereira, Carla ; Ferreira, Isabel C.F.R. ; Vivar-Quintana, Ana Maria ; Barros, Lillian
Date: 2022
Persistent ID: http://hdl.handle.net/10198/27582
Origin: Biblioteca Digital da UPB
Subject(s): Lens culinaris; Armuña lentil; Nutritional value; Chemical composition; Bioactive properties; Research Subject Categories::TECHNOLOGY::Chemical engineering
