Identification of Phytochemical Compounds, Functional Properties and Antioxidant Activity of Germinated Purple Corn Protein Concentrate and Its Gastrointestinal Hydrolysates

Article

Abstract: Purple corn seeds germinated at 25 °C and 35 °C for 5 days were used to obtain purple corn protein c

Palabras claves:

Antioxidant activity, flavonoids, Functional properties, Hydrolysates, purple corn concentrate protein

Autores:

E. Vilcacundo, García-Martínez A., Herminia Sanaguano, Roberto Moran, Vinicio Montalvo, Wilman Ismael Carrillo Terán

Fuentes:

scopus