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1 Ergebnisse
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Reduction of pulse "antinutritional" content by optimizing ..:
Antoine, Tiffany
;
Georgé, Stéphane
;
Leca, Alexandre
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.131021. , 2022
Link:
https://hal.inrae.fr/hal-03346447
RT Journal T1 <Title>Reduction of pulse "antinutritional" content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivavignon:oai:HAL:hal-03346447v1&Exemplar=1&LAN=DE A1 Antoine, Tiffany A1 Georgé, Stéphane A1 Leca, Alexandre A1 Desmarchelier, Charles A1 Halimi, Charlotte A1 Gervais, Sarah A1 Aupy, Fabien A1 Marconot, Grégory A1 Reboul, Emmanuelle PB HAL CCSD; Elsevier YR 2022 K1 Chickpeas K1 Germination K1 Phytates K1 Tannins K1 Saponins K1 Vitamin D K1 Vitamin K K1 Bioaccessibility K1 Caco-2 cells K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition K1 [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.131021 LK http://dx.doi.org/https://hal.inrae.fr/hal-03346447 DO https://hal.inrae.fr/hal-03346447 SF ELIB - SuUB Bremen
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