Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License.-- Rizzello et al.
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Main Authors: | Rizzello, Carlo G., Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio |
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Format: | artículo biblioteca |
Published: |
BioMed Central
2015-10-22
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Subjects: | Legumes, Sourdough, Lactic acid bacteria, Lunasin, |
Online Access: | http://hdl.handle.net/10261/125562 |
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