Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

Luis Mojica, Karen Chen, Elvira González de Mejía

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV'. Together they form a unique fingerprint.

Keyphrases

Food Science