The ACE-inhibitory Activity in Vitro of Casein Hydrolysates Subjected to Enzymatic Modification in the Presence of Three Extrinsic Amino Acids

Wang Jing-ke, Zhao Xin-huai

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (04) : 32-36.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (04) : 32-36. DOI: 10.13995/j.cnki.11-1802/ts.2011.04.009
Food and Fermentation Industries

The ACE-inhibitory Activity in Vitro of Casein Hydrolysates Subjected to Enzymatic Modification in the Presence of Three Extrinsic Amino Acids

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(04): 32-36 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.009

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