Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses-Reference-Cited by-同舟云学术

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Published:2021-03-29 Issue: Volume: Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Sánchez‐Velázquez Oscar Abel¹^ORCID,Ribéreau Sabine²^ORCID,Mondor Martin²³^ORCID,Cuevas‐Rodríguez Edith Oliva¹^ORCID,Arcand Yves²^ORCID,Hernández‐Álvarez Alan Javier⁴^ORCID

Affiliation:

1. Programa Regional de Posgrado en Biotecnología Universidad Autónoma de Sinaloa Av. Josefa Ortíz de Dominguez s/n Culiacán Sinaloa 80030 Mexico

2. Saint‐Hyacinthe Research and Development Centre Agriculture and Agri‐Food Canada 3600 Casavant West Boulevard Saint‐Hyacinthe Quebec J2S 8E3 Canada

3. Institute of Nutrition and Functional Foods (INAF) Université Laval Quebec City Quebec G1V 0A6 Canada

4. School of Food Science & Nutrition University of Leeds Woodhouse Lane Leeds LS2 9JT United Kingdom

Funder

Consejo Nacional de Ciencia y Tecnología

Agriculture and Agri-Food Canada

Publisher

Wiley

Subject

Pharmacology (medical)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.88

Reference73 articles.