Vegetable By-Products as New Sources of Functional Proteins.

Sedlar, Tea; Cakarevic, Jelena; Tomic, Jelena; Popovic, Ljiljana

Sedlar, Tea; Cakarevic, Jelena; Tomic, Jelena; Popovic, Ljiljana.

Afiliação

Sedlar T; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia. tea88todorovic@gmail.com.
Cakarevic J; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.
Tomic J; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.
Popovic L; Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.

Plant Foods Hum Nutr ; 76(1): 31-36, 2021 Mar.

Article em En | MEDLINE | ID: mdl-33245466

Assuntos

Antioxidantes; Verduras; Pancreatina; Pepsina A; Solubilidade

Palavras-chave

Antioxidative capacity; Digestion; Functional properties; Leaf proteins; Vegetable by-products

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Verduras / Antioxidantes Idioma: En Revista: Plant Foods Hum Nutr Assunto da revista: BOTANICA / CIENCIAS DA NUTRICAO Ano de publicação: 2021 Tipo de documento: Article

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