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Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during

Ernestas Mockus1, Vytaute Starkute1,2, Dovile Klupsaite1

  • 1Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.

Foods (Basel, Switzerland)
|April 27, 2024
PubMed

Keywords:
amino acidsbiogenic aminesfatty acidsfermentationgamma-aminobutyric acidlentilstrace elementsvolatile compounds

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