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Development of a Soy Protein Hydrolysate with an Antihypertensive Effect
In this study, we combined enzymatic hydrolysis and lactic acid fermentation to generate an antihypertensive product. Soybean protein isolates were first hydrolyzed by Prozyme and subsequently fermented with Lactobacillus rhamnosus EBD1. After fermentation, the in vitro angiotensin-converting enzyme...
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| Publicado no: | Int J Mol Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6470933/ https://ncbi.nlm.nih.gov/pubmed/30934634 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms20061496 |
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