Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV-Reference-Cited by-同舟云学术

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

Published:2014-12-11 Issue:1 Volume:80 Page:H188-H198
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mojica Luis¹,Chen Karen¹,de Mejía Elvira González¹

Affiliation:

1. Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; Urbana IL 61801 U.S.A

Publisher

Wiley

Subject

Food Science

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5. ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes;Boschin;Food Chem,2014

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