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Angiotensin I-converting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysis

Author
MIGUEL, M1 ; RECIO, I1 ; GOMEZ-RUIZ, J. A1 ; RAMOS, M1 ; LOPEZ-FANDINO, R1
[1] Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
Source

Journal of food protection. 2004, Vol 67, Num 9, pp 1914-1920, 7 p ; ref : 28 ref

CODEN
JFPRDR
ISSN
0362-028X
Scientific domain
Food science technology
Publisher
International Association of Milk, Food and Environmental Sanitarians, Des Moines, IA
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Blanc oeuf Enzyme Hydrolyse Peptide Protéine Réaction enzymatique Ovoproduit
Keyword (en)
Egg white Enzyme Hydrolysis Peptides Protein Enzymatic reaction Egg product
Keyword (es)
Clara huevo Enzima Hidrólisis Péptido Proteína Reacción enzimática Ovoproducto
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B07 Egg and egg product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
16088130

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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