$In vitro anti-inflammatory and antioxidant activity of chickpea (Cicer arietinum L.) proteins hydrolysate fractions$

In vitro anti-inflammatory and antioxidant activity of chickpea (Cicer arietinum L.) proteins hydrolysate fractions

Chickpea is a legume that has exhibited various biological activities. The anti-inflammatory and antioxidant activities of chickpea proteins hydrolysate fractions were evaluated. The extensive protein hydrolysate (greater than 50 %) obtained by enzymatic hydrolysis was fractionated and 5-10 kDa, 3-5...

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מידע ביבליוגרפי
Autores principales:	Meza Márquez, Ofelia Gabriela, Juárez-Chairez, Milagros Faridy, Márquez-Flores, Yazmín Karina, Jiménez-Martínez, Cristian, Osorio-Revilla, Guillermo
פורמט:	Online
שפה:	eng
יצא לאור:	Universidad de Sonora 2022
גישה מקוונת:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1594
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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