Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography–tandem mass spectrometry-Reference-Cited by-同舟云学术

Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography–tandem mass spectrometry

Published:2004-10 Issue:1-2 Volume:1054 Page:269-277
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Gómez-Ruiz José Ángel,Ramos Mercedes,Recio Isidra

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference35 articles.

1. Study of Proteolysis in Artisanal Cheeses: High Performance Liquid Chromatography of Peptides

2. Peptides Identified during Emmental Cheese Ripening: Origin and Proteolytic Systems Involved

3. Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry

4. Biochemical properties of regulatory peptides derived from mil proteins

5. Peptides from several italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme

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