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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Detalles Bibliográficos
Publicado en: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: BioMed Central 2015
Assuntos:
Research
Acceso en liña: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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