Protein hydrolysates obtained from Azufrado (sulphur...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2012 Vol. 46; Iss. 1

Protein hydrolysates obtained from Azufrado (sulphur yellow) beans (Phaseolus vulgaris): Nutritional, ACE-inhibitory and antioxidative characterization

Angel Valdez-Ortiz, Cindy I. Fuentes-Gutiérrez, Lourdes J. Germán-Báez, Roberto Gutiérrez-Dorado, Sergio Medina-Godoy
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
46
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2011.10.021
File:
PDF, 325 KB
english, 2012
Conversion to is in progress
Conversion to is failed