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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| Autores principales: | , , , , |
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| Formáid: | Online |
| Teanga: | eng |
| Foilsithe: |
Universidad de Sonora
2022
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| Rochtain Ar Líne: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1594 |
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