A carregar...

Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation

Idli is a cereal-legume fermented food consumed widely in India. Fermentation and addition of external enzymes have been suggested as methods for release of bioactive peptides from parent proteins. The present study was aimed at exploring the changes in angiotensin-I converting enzyme (ACE) inhibito...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Bhaskar, Bincy, Ananthanarayan, Laxmi
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2019
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6706477/
https://ncbi.nlm.nih.gov/pubmed/31477974
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03871-x
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!