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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DOI
10.4315/0362-028X-67.9.1914 
https://dx.doi.org/10.4315/0362-028X-67.9.1914
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