1. Influence of Processing in the Phenolic Composition and Health‐Promoting Properties of Lentils (Lens culinaris L.). Issue 5 (15th September 2016) Authors: López, A.; El‐Naggar, T.; Dueñas, M.; Ortega, T.; Estrella, I.; Hernández, T.; Gómez‐Serranillos, M.P.; Palomino, O.M.; Carretero, M.E. Journal: Journal of food processing and preservation Issue: Volume 41:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗