Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation

被引：0
作者：
Danish Rizwan
F. A. Masoodi
Shoib Mohmad Wani
Sajad Ahmad Mir
机构：
[1] University of Kashmir,Department of Food Science and Technology
[2] Hazratbal Srinagar,undefined
来源：
Food Production, Processing and Nutrition | / 5卷
关键词：
Bioactive peptides; Fermentation; COVID-19; Angiotensin-converting enzyme; Anti-hypertensive;
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