Optimization of ACE inhibitory peptides from black soybean by microwave-assisted enzymatic method and study on its stability

Published 2018 View Full Article

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Title
Optimization of ACE inhibitory peptides from black soybean by microwave-assisted enzymatic method and study on its stability
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 98, Issue -, Pages 358-365
Publisher
Elsevier BV
Online
2018-08-29
DOI
10.1016/j.lwt.2018.08.045

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