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    Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

    Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability by Dhull, Sanju Bala, Punia, Sneh, Kidwai, Mohammad Kashif, Kaur, Maninder, Chawla, Prince, Purewal, Sukhvinder Singh, Sangwan, Monika, Palthania, Sunita

    Published in Legume science
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