Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV.
about
Bioactive PeptidesIn Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms.Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus.Bioactivities of alternative protein sources and their potential health benefits.Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stress.
P2860
Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV.
description
2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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name
Impact of commercial precookin ...... hibit dipeptidyl peptidase-IV.
@en
Impact of commercial precookin ...... hibit dipeptidyl peptidase-IV.
@nl
type
label
Impact of commercial precookin ...... hibit dipeptidyl peptidase-IV.
@en
Impact of commercial precookin ...... hibit dipeptidyl peptidase-IV.
@nl
prefLabel
Impact of commercial precookin ...... hibit dipeptidyl peptidase-IV.
@en
Impact of commercial precookin ...... hibit dipeptidyl peptidase-IV.
@nl
P2860
P356
P1476
Impact of commercial precookin ...... nhibit dipeptidyl peptidase-IV
@en
P2093
Elvira González de Mejía
Karen Chen
P2860
P304
P356
10.1111/1750-3841.12726
P50
P577
2014-12-11T00:00:00Z