Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion
Thasanporn Sangsukiam, Kiattisak Duangmal
Topics & Concepts
ChemistryFood scienceAntioxidantDigestion (alchemy)Cooking methodsRoastingBiochemistryChromatographyPhysical chemistryProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality