Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba

Publication date: July 2020Source: LWT, Volume 129Author(s): Jawad Ashraf, Muhammad Awais, Liya Liu, Muhammad Issa Khan, Li-Tao Tong, Yuling Ma, Lili Wang, Xianrong Zhou, Sumei Zhou
Source: LWT Food Science and Technology - Category: Food Science Source Type: research