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Palabras clave – provistas por la editorial

biochemical characteristic; enzymatic browning; inhibitory profile; lentil; sprouts; polyphenol oxidase; purification; germinated oat; avenanthramides; colorectal cancer; chemoprevention; bran; cell walls; sprouting; dough rheology; bread-making; microstructure; barley; germination; flour; RSM; nutritional properties; bioactive compounds; quality; melatonin; bioavailability; lentil sprouts; phenolic compounds; antioxidant status; pharmacokinetics; food safety; legumes; microbial contamination; protein; mineral; seed germination; nutritional value; phytochemicals; bioactivity; health; technological properties; food development; functional foods