Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques

Article

Abstract: Objective: We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 and

Palabras claves:

Carbohydrates, germination, in vitro, In vivo, Nutritional assessment, Peas (Pisum sativum L.), Protein

Autores:

Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.

Fuentes:

scopus