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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Vydáno v:Microb Cell Fact
Hlavní autoři: Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2015
Témata:
Research
On-line přístup: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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