Anti-inflammatory and antioxidant activities, functional properties and mutagenicity studies of protein and protein hydrolysate obtained from Prosopis alba seed flour.

Autor:	Cattaneo, Florencia1, Sayago, Jorge Esteban1,2,3, Alberto, María Rosa1,2,3, Zampini, Iris Catiana1,2,3, Ordoñez, Roxana Mabel1,2,3, Chamorro, Verónica4, Pazos, Adriana4, Isla, María Inés1,2,3 misla@tucbbs.com.ar
Zdroj:	Food Chemistry. Oct2014, Vol. 161, p391-399. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect