TY  - JOUR 
AU  - López-Calabozo, Rocío
AU  - Barros, Lillian
AU  - Liberal, Ângela
AU  - Fernandes, Ângela
AU  - Revilla Martín, Isabel
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
AU  - Vivar Quintana, Ana María
PY  - 2024
UR  - http://hdl.handle.net/10366/160582
AB  - [EN] Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to...
LA  - eng
PB  - MDPI
KW  - Near Infrared Spectroscopy (NIR)
KW  - Carbohydrates
KW  - Fibre
KW  - Lentil
KW  - Starch
KW  - Sugars
KW  - Espectroscopía de infrarrojo cercano (NIR)
KW  - Carbohidratos
KW  - Fibra
KW  - Lenteja
KW  - Almidón
KW  - Azúcares
TI  - Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy
DO  - 10.3390/s24134232
T2  - Sensors
VL  - 24
M2  - 4232
ER  -