Characterization of Amaranthus hypochondriacus seed protein fractions, and their antioxidant activity after hydrolysis with lactic acid bacteria
Fabiola Sánchez-López, V.J. Robles-Olvera, Madeleine Hidalgo‐Morales, Apollinaire Tsopmo
Topics & Concepts
Amaranthus hypochondriacusHydrolysateChemistryLactobacillus helveticusLactobacillus plantarumLactobacillus brevisHydrolysisFood scienceAntioxidantLactobacillus caseiLactobacillusLactic acidBiochemistryBacteriaBiologyFermentationAmaranthGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsSeed and Plant Biochemistry