Identification and characterization of antioxidant peptides from chickpea protein hydrolysates-Reference-Cited by-同舟云学术

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Identification and characterization of antioxidant peptides from chickpea protein hydrolysates

Published:2015-08 Issue: Volume:180 Page:194-202
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Torres-Fuentes Cristina,Contreras María del Mar,Recio Isidra,Alaiz Manuel,Vioque Javier

Funder

Spanish Ministry of Innovation and Science

European Social Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Isolation and characterization of chickpea (Cicer arietinum L.) seed protein fractions;Chang;Food and Bioprocess Technology,2012

4. A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention;Chen;Food Chemistry,2013

5. Structural-analysis of antioxidative peptides from soybean beta-conglycinin;Chen;Journal of Agricultural and Food Chemistry,1995

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