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Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry

Food ChemistryFood Bioactive CompoundBiochemistryMedicineBioactive CompoundsFood IndustryPhytochemicalPublic HealthPhytochemistryPharmacologyAntioxidant PotentialPhenolic ProfilePolyphenolicsOxidative Stress