Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase‐IV

Journal of food science, 2015-01, Vol.80 (1), p.H188-H198 [Peer Reviewed Journal]

2014 Institute of Food Technologists ;2015 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.12726 ;PMID: 25495131 ;CODEN: JFDSAZ

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