Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [<i>S</i><i>orghum bicolor</i> (L.) Moench].

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作者： Ana Carolina,Bianco-Gomes ; Luana Dos Santos,Nogueira ; Nathiely Ventura Mariano,Bono-Lopes ; Carolina Paula,Gouvêa-Souza ; Johara,Boldrini-França ; Valdirene Moreira,Gomes ; Milena Bellei,Cherene ; Natália Elizabeth Galdino,Alves ; Christiane Mileib,Vasconcelos

关键词 Bioactive compounds Peptides Phenolic compounds Proteomic Sorghum

DOI 10.1016/j.crfs.2021.12.013

PMID 35036931

发布时间 2024-08-20

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Current research in food science

2022年5卷

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Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [<i>S</i><i>orghum bicolor</i> (L.) Moench].

Current research in food science

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Current research in food science

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Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [<i>S</i><i>orghum bicolor</i> (L.) Moench].

Current research in food science

相似文献

Current research in food science

相关期刊

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