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The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal
Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxsee...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599758/ https://www.ncbi.nlm.nih.gov/pubmed/33008126 http://dx.doi.org/10.3390/foods9101383 |