Mostrando 3 resultados de: 3
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European Food Research and Technology(1)
Lentil: An Ancient Crop for Modern Times(1)
Nutrition(1)
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Alimentación y bebidas(2)
Bioquímica(1)
Ecología(1)
Microorganismos, hongos y algas(1)
Salud y seguridad personal(1)
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scopus(3)
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
ArticleAbstract: The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaPalabras claves:Bioavailability, L., Magnesium, phytase, Pisum sativum, ZincAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G.Fuentes:scopusNutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques
ArticleAbstract: Objective: We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 andPalabras claves:Carbohydrates, germination, in vitro, In vivo, Nutritional assessment, Peas (Pisum sativum L.), ProteinAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional value
Book PartAbstract: The importance of lentils as important dietary sources of macro and micronutrients essential for humPalabras claves:Autores:Juana Frias, Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopus