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Influence of protein-phenolic complex on the antioxidant capacity of flaxseed (Linum usitatissimum L.) products
ArticleAbstract: The impact of the naturally present phenolic compounds and/or proteins on the antioxidant capacity oPalabras claves:Antioxidant capacity, enzymatic hydrolysis, Flaxseed, PHENOLIC COMPOUNDS, Protein, Simulated gastrointestinal digestionAutores:Hernandez-Ledesma B., Iglesias A.H., Lourdes Amigo, Miralles B., Netto F.M., Reyes F.G.R., Silva F.G.D.e.Fuentes:scopusL-glutamate: A key amino acid for sensory and metabolic functions
ArticleAbstract: Glutamic acid or its ionic form L-glutamate (GLU) is one of the most abundant amino acids in naturePalabras claves:glutamate, Ionotropic receptors and metabotropics receptors, Monosodium glutamate, Umami tasteAutores:Albarracín S., Manuel Eduardo Baldeón, Petruschina A., Reyes F.G.R., Sangronis E.Fuentes:googlescopus