MOKRANI, Abderrahmane. IMPACT OF DOMESTIC COOKING (BOILING) ON PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY IN VARIOUS LENTIL CULTIVARS . Food and Feed Research, [S. l.], 2026. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/58624. Pristupljeno: 12 juli. 2026.