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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Publicat a:Microb Cell Fact
Autors principals: Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco
Format: Artigo
Idioma:Inglês
Publicat: BioMed Central 2015
Matèries:
Research
Accés en línia: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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