Chemical characteristics and fractionation of proteins from Moringa oleifera Lam. leaves

Food Chemistry - Tập 147 - Trang 51-54 - 2014
Estelamar Maria Borges Teixeira1, Maria Regina Barbieri de Carvalho2, Valdir Augusto Neves1, Maraíza Apareci Silva1, Lucas Arantes‐Pereira3
1Department of Food and Nutrition, São Paulo State University, Araraquara, São Paulo, Brazil
2Department of Technology, Sao Paulo State University, Jaboticabal, Sao Paulo, Brazil
3IFTM – Federal Institute of Education, Science and Technology of Triangulo Mineiro, Campus Uberaba, Minas Gerais, Brazil

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