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1 Ergebnisse
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Effect of extrusion and autoclaving on the biological poten..:
Ladyslene C. Paula
;
Ailton C. Lemes
;
Erika Valencia-Mejía
...
http://www.sciencedirect.com/science/article/pii/S2590157522000578. , 2022
Link:
https://doi.org/10.1016/j.fochx.2022.100259
RT Journal T1
Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:9dc2ae68801b4117b567bc9ce102599e&Exemplar=1&LAN=DE A1 Ladyslene C. Paula A1 Ailton C. Lemes A1 Erika Valencia-Mejía A1 Bruna R. Moreira A1 Thiago S. Oliveira A1 Ivan T.N. Campos A1 Hiasmin F.S. Neri A1 Claudio Brondani A1 Paulo C. Ghedini A1 Karla A. Batista A1 Katia F. Fernandes PB Elsevier YR 2022 K1 Phaseolus vulgaris K1 Hard-to-cook K1 Easy-to-cook K1 Bioactive peptides K1 Nutraceutical K1 Vascular reactivity K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157522000578 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2022.100259 DO https://doi.org/10.1016/j.fochx.2022.100259 SF ELIB - SuUB Bremen
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