The impact of germination and in vitro digestion on the formation of angiotensin converting enzyme (ACE) inhibitory peptides from lentil proteins compared to whey proteins

被引：0

作者：

Bamdad, F. ^{[1
]}

Dokhani, Sh. ^{[1
]}

Keramat, J. ^{[1
]}

Zareie, R. ^{[2
]}

机构：

[1] Food Science and Technology Department, Isfahan University of Technology, Isfahan, 84156-83111, Iran

[2] Biotechnology Department, Isfahan University of Technology, Isfahan, 84156-83111, Iran

来源：

World Academy of Science, Engineering and Technology | 2009年 / 37卷

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页码：36 / 46