doi.org/10.1016/j.foodchem.2022.133479

Identification of antidiabetic peptides derived from in silico hydrolysis of three ancient grains: Amaranth, Quinoa and Chia

..., Maira Rubí Segura Campos
31
Food Chemistry9.80
Volume: 394, Pages: 133479 - 133479
Published: Jun 14, 2022
Paper Fields
Paper Details
Title
Identification of antidiabetic peptides derived from in silico hydrolysis of three ancient grains: Amaranth, Quinoa and Chia
DOI
doi.org/10.1016/j.foodchem.2022.133479
Published Date
Jun 14, 2022
Journal
Food Chemistry
Volume
394
Pages
133479 - 133479
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