2022•Food ChemistryRequires access

Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes

Darshika Pathiraja, Janitha P.D. Wanasundara, Fatma M. Elessawy, Randy W. Purves, Albert Vandenberg, P.J. Shand

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Key concepts: Tannin, Polyphenol, Antioxidant, Chemistry, Food science, Proanthocyanidin, Kaempferol, Catechin

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Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes — Research Paper | ScholarLens