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Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process

Carolina A Curti1, Ramiro N Curti2, Norberto Bonini3

  • 1Instituto de Investigaciones para la Industria Química (INIQUI), Facultad de Ciencias Exactas, Universidad Nacional de Salta - CONICET, Salta, Argentina.

Food Chemistry
|May 23, 2018
PubMed

Keywords:
PeroxidationPulses cropsUnsaturated fatty acidsw-6/w-3 ratio

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