Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)
Chickpea consumption may be beneficial in the prevention of chronic degenerative diseases due to the presence of bioactive compounds. Sprouting and elicitation have been suggested as methods to enhance the nutritional and biofunctional properties of legumes. This study aims to evaluate the effect of...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-06-01
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| coleção: | Applied Food Research |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772502225000952 |
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