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Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.
Rizzello, Carlo Giuseppe; Losito, Ilario; Facchini, Laura; Katina, Kati; Palmisano, Francesco; Gobbetti, Marco; Coda, Rossana.
Afiliación
  • Rizzello CG; University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
  • Losito I; University of Bari "Aldo Moro", Department of Chemistry, Via E. Orabona 4, 70125 Bari, Italy.
  • Facchini L; University of Bari "Aldo Moro", SMART Inter-department Research Center, Via E. Orabona 4, 70125 Bari, Italy.
  • Katina K; University of Bari "Aldo Moro", Department of Chemistry, Via E. Orabona 4, 70125 Bari, Italy.
  • Palmisano F; University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland.
  • Gobbetti M; University of Bari "Aldo Moro", Department of Chemistry, Via E. Orabona 4, 70125 Bari, Italy.
  • Coda R; University of Bari "Aldo Moro", SMART Inter-department Research Center, Via E. Orabona 4, 70125 Bari, Italy.
Sci Rep ; 6: 32452, 2016 08 31.
Article en En | MEDLINE | ID: mdl-27578427
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pirimidinonas / Barbitúricos / Uridina / Vicia faba / Lactobacillus plantarum / Harina / Glucósidos Límite: Humans Idioma: En Revista: Sci Rep Año: 2016 Tipo del documento: Article País de afiliación: Italia
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pirimidinonas / Barbitúricos / Uridina / Vicia faba / Lactobacillus plantarum / Harina / Glucósidos Límite: Humans Idioma: En Revista: Sci Rep Año: 2016 Tipo del documento: Article País de afiliación: Italia