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Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats
This study was conducted to investigate the hypotensive effect of egg white protein (EWP) hydrolysate (EWH) in spontaneously hypertensive rats (SHRs). The hydrolysis of EWP was effectively performed with a combination of 0.5% bromelain and 1% papain at 50°C for 60 min. The resulting hydrolysate did...
Gorde:
| Argitaratua izan da: | Food Sci Anim Resour |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Korean Society for Food Science of Animal Resources
2019
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6949517/ https://ncbi.nlm.nih.gov/pubmed/31950113 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e91 |
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