Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds
The aim of this work was to evaluate the potential anti-inflammatory effect of protein hydrolysate and peptide fractions from Salvia hispanica L. seeds. Protein isolate was obtained using defatted flour of mucilage-free seeds. Hydrolysis process was conducted by enzymatic digestion. The hydrolysate...
Gorde:
| Egile Nagusiak: | , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Taylor & Francis Group
2019-01-01
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| Saila: | Food and Agricultural Immunology |
| Gaiak: | |
| Sarrera elektronikoa: | http://dx.doi.org/10.1080/09540105.2019.1632804 |
| Etiketak: |
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