Preparation of antihypertensive peptides from quinoa by fermentation with <i>Monascus</i> and lactic acid bacteria

doi:10.13995/j.cnki.11-1802/ts.027463

Preparation of antihypertensive peptides from quinoa by fermentation with Monascus and lactic acid bacteria

WANG Jiaolin, YUE Tianli, YUAN Yahong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 217-224.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 217-224. DOI: 10.13995/j.cnki.11-1802/ts.027463

Preparation of antihypertensive peptides from quinoa by fermentation with Monascus and lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(21): 217-224 https://doi.org/10.13995/j.cnki.11-1802/ts.027463

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Received	Revised	Published
2021-03-22	2021-05-06	2021-11-15
Issue Date
2021-11-30

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