Listar Capítulos de libro por autor "DAVID ABRAM BETANCUR ANCONA"

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Chapter 6. Nutritional and Biological Potential of Functional Foods Containing the Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate

DAVID ABRAM BETANCUR ANCONA
Chapter 9 Antihypertensive potential of protein hydrolysates from Velvet bean (Mucuna pruriens)

DAVID ABRAM BETANCUR ANCONA
Vigna Unguiculata as Source of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Peptides

DAVID ABRAM BETANCUR ANCONA