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Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity
The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 pepti...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7297881/ https://ncbi.nlm.nih.gov/pubmed/32582458 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00736-4 |
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