Characterization of actinidin from Chinese kiwifruit cultivars and its applications in meat tenderization and production of angiotensin I-converting enzyme (ACE) inhibitory peptides-Reference-Cited by-同舟云学术

Characterization of actinidin from Chinese kiwifruit cultivars and its applications in meat tenderization and production of angiotensin I-converting enzyme (ACE) inhibitory peptides

Published:2017-05 Issue: Volume:78 Page:1-7
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Bin,Sun Qian,Liu Hai-Jie,Li Shao-Zhen,Jiang Zheng-Qiang

Funder

National Science Fund

Program for Changjiang Scholars

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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4. Effects of papain and a microbial enzyme on meat proteins and beef tenderness;Ashie;Journal of Food Science,2002

5. Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization;Chen;Journal of Functional Foods,2013

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