Statistics for Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation
Total visits
| views | |
|---|---|
| Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation | 13 |
Total visits per month
| views | |
|---|---|
| July 2025 | 0 |
| August 2025 | 0 |
| September 2025 | 0 |
| October 2025 | 0 |
| November 2025 | 0 |
| December 2025 | 0 |
| January 2026 | 0 |
File Visits
| views | |
|---|---|
| 69353021.pdf | 21 |
Top country views
| views | |
|---|---|
| China | 5 |
| Portugal | 4 |
| United States | 2 |
| Canada | 1 |
| Iran | 1 |