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Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility
This study investigated the stability of saponins during the making and simulated digestion of soy and soy–chickpea breads and the bioaccessibility of saponins in digested breads. Recovery of saponins in soy bread exceeded that in soy–chickpea breads, and recovery of type A and B saponins was greate...
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
2013
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3850050/ https://ncbi.nlm.nih.gov/pubmed/23768100 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jf401597y |
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