Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

BACKGROUND: There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on...

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Detalhes bibliográficos
Publicado no:Microb Cell Fact
Main Authors: Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2015
Assuntos:
Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4618940/
https://ncbi.nlm.nih.gov/pubmed/26494432
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12934-015-0358-6
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