Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass-Reference-Cited by-同舟云学术

Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content, ACE inhibitory activity and biomass

Published:2020-04 Issue: Volume:91 Page:73-82
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Ruan Siyu,Luo Juan,Li Yunliang,Wang Yucheng,Huang Shanfen,Lu Feng,Ma Haile

Funder

Jiangsu Key Research and Development Program of China

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference28 articles.

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4. Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides;Wu;Food Res. Int.,2002

5. Masaru, Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004;Daodong;Food Chem.,2005

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