New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-020-09653-8.pdf
Reference43 articles.
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2. Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michałowska A (2019) The chemical composition and nutritional value of chia seeds - current state of knowledge. Nutrients 11(6):1242
3. Melo D, Machado TB, Oliveira MBPP (2019) Chia seeds: an ancient grain trending in modern human diets. Food Funct 10(6):3068–3089. https://doi.org/10.1039/C9FO00239A
4. Grancieri M, Martino HSD, Gonzalez de Mejia E (2019) Digested total protein and protein fractions from chia seed (Salvia hispanica L.) had high scavenging capacity and inhibited 5-LOX, COX-1-2, and iNOS enzymes. Food Chem 289:204–214. https://doi.org/10.1016/j.foodchem.2019.03.036
5. Cotabarren J, Rosso AM, Tellechea M, García-Pardo J, Rivera JL, Obregón WD, Parisi MG (2019) Adding value to the chia (Salvia hispanica L.) expeller: production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with papain. Food Chem 274:848–856. https://doi.org/10.1016/j.foodchem.2018.09.061
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