Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein.

Opazo-Navarrete M, Bravo-Reyes C, Burgos-Díaz C, Chacón-Fuentes M, Larrea-Wachtendorff D, Agregán R, Domínguez-Valencia R, Lorenzo JM

Open source

DOI: 10.3389/fnut.2026.1862046
Published: 2026
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2026.1862046,
  title = {Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein.},
  author = {Opazo-Navarrete M and Bravo-Reyes C and Burgos-Díaz C and Chacón-Fuentes M and Larrea-Wachtendorff D and Agregán R and Domínguez-Valencia R and Lorenzo JM},
  year = {2026},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2026.1862046},
  url = {https://doi.org/10.3389/fnut.2026.1862046}
}

RIS

TY  - JOUR
TI  - Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein.
AU  - Opazo-Navarrete M
AU  - Bravo-Reyes C
AU  - Burgos-Díaz C
AU  - Chacón-Fuentes M
AU  - Larrea-Wachtendorff D
AU  - Agregán R
AU  - Domínguez-Valencia R
AU  - Lorenzo JM
PY  - 2026
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2026.1862046
UR  - https://doi.org/10.3389/fnut.2026.1862046
ER  -

APA

M, O., C, B., C, B., M, C., D, L., R, A., R, D., & JM, L. (2026). Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1862046

Source records

pubmed · retrieved 2026-09-26T19:12:02.986Z