Impact of germination time on protein solubility and anti-inflammatory properties of <i>Pisum sativum</i> L grains.
- DOI
- 10.1016/j.fochx.2022.100219
- Published
- 2022-01-19
- Container
- Food Chem X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2022.100219,
title = {Impact of germination time on protein solubility and anti-inflammatory properties of <i>Pisum sativum</i> L grains.},
author = {Del Rosario Moguel Concha D and Martínez JEB and Velázquez TGG and Martínez CJ and Ruiz JCR.},
year = {2022},
journal = {Food Chem X},
doi = {10.1016/j.fochx.2022.100219},
url = {https://doi.org/10.1016/j.fochx.2022.100219}
}RIS
TY - JOUR TI - Impact of germination time on protein solubility and anti-inflammatory properties of <i>Pisum sativum</i> L grains. AU - Del Rosario Moguel Concha D AU - Martínez JEB AU - Velázquez TGG AU - Martínez CJ AU - Ruiz JCR. PY - 2022 JO - Food Chem X DO - 10.1016/j.fochx.2022.100219 UR - https://doi.org/10.1016/j.fochx.2022.100219 ER -
APA
D, D. R. M. C., JEB, M., TGG, V., CJ, M., & JCR., R. (2022). Impact of germination time on protein solubility and anti-inflammatory properties of <i>Pisum sativum</i> L grains.. Food Chem X. https://doi.org/10.1016/j.fochx.2022.100219
Source records
- europe-pmc · retrieved 2026-09-25T12:47:27.012Z
- doaj · retrieved 2026-09-25T12:47:27.013Z