Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV
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Title
Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 1, Pages H188-H198
Publisher
Wiley
Online
2014-12-11
DOI
10.1111/1750-3841.12726
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