Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)-Reference-Cited by-同舟云学术

Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.)

Published:2018-12 Issue: Volume:268 Page:66-76
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Milán-Noris Ada Keila,Gutiérrez-Uribe Janet Alejandra,Santacruz Arlette,Serna-Saldívar Sergio O.,Martínez-Villaluenga Cristina

Funder

CONACYT

MINECO

FEDER

Tecnológico de Monterrey

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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5. Physicochemical properties and in vitro digestibility of cooked regular and nondarkening cranberry beans (Phaseolus vulgaris L.) and their effects on bioaccessibility, phenolic composition, and antioxidant activity;Chen;Journal of Agricultural and Food Chemistry,2015

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