Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins

Ruth T. Boachie; Ogadimma D. Okagu; Raliat Abioye; Nico Hüttmann; Teresa Oliviero; Edoardo Capuano; Vincenzo Fogliano; Chibuike C. Udenigwe

doi:10.1021/acs.jafc.2c00197

Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins

Ruth T. Boachie, Ogadimma D. Okagu, Raliat Abioye, Nico Hüttmann, Teresa Oliviero, Edoardo Capuano, Vincenzo Fogliano, Chibuike C. Udenigwe

科研成果: 期刊稿件 › 文章 › 同行评审

13 引用（Scopus）

源语言	英语
页（从-至）	6519-6529
页数	11
期刊	Journal of Agricultural and Food Chemistry
卷	70
期	21
DOI	https://doi.org/10.1021/acs.jafc.2c00197
出版状态	已出版 - 6月 1 2022
已对外发布	是

!!!ASJC Scopus Subject Areas

一般化学
一般农业和生物科学

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10.1021/acs.jafc.2c00197

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AU - Boachie, Ruth T.

AU - Okagu, Ogadimma D.

AU - Abioye, Raliat

AU - Hüttmann, Nico

AU - Oliviero, Teresa

AU - Capuano, Edoardo

AU - Fogliano, Vincenzo

AU - Udenigwe, Chibuike C.

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Lentil Protein and Tannic Acid Interaction Limits in Vitro Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins

!!!ASJC Scopus Subject Areas

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