Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba-Reference-Cited by-同舟云学术

Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba

Published:2020-07 Issue: Volume:129 Page:109504
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ashraf Jawad,Awais Muhammad,Liu Liya,Khan Muhammad Issa,Tong Li-Tao,Ma Yuling,Wang Lili,Zhou Xianrong,Zhou Sumei

Funder

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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