Work

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

Year: 2018

Type: review

Source: Food Research International

DOI: 10.1016/j.foodres.2018.08.056

Authors: Débora N. López, Micaela Galante, Geraldine Raimundo, Darío Spelzini, Valeria Boeris

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Pontificia Universidad Católica Argentina, National University of Rosario

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Universidad Nacional de Rosario, Consejo Nacional de Investigaciones Científicas y Técnicas, Agencia Nacional de Promoción Científica y Tecnológica

Awards: G2450529684, G2595626404, G360452579, G3637027499, G3820892354, G4374337525, Coacervación e hidrólisis de proteínas vegetales, G7378882120, G849230359

OpenAlex ID: W2888076394

FWCI: 0.55

Cites: 99

Cited by: 83

Related to: 10