In vitroantioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins-Reference-Cited by-同舟云学术

In vitroantioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

Published:2020-07-18 Issue:5 Volume:97 Page:949-957
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Chirinos Rosana¹^ORCID,Pedreschi Romina²^ORCID,Velásquez‐Sánchez Margoth¹,Aguilar‐Galvez Ana¹^ORCID,Campos David¹^ORCID

Affiliation:

1. Instituto de BiotecnologíaUniversidad Nacional Agraria La Molina Lima Peru

2. Pontificia Universidad Católica de ValparaísoEscuela de Agronomía La Palma Chile

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10317

Reference40 articles.

1. Chapter 1 Quinoa (Chenopodium quinoa Willd.)

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

3. Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

4. Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgarisL.) protein concentrates and its effects on biological and functional properties

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