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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...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | 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 |
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