Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme-Reference-Cited by-同舟云学术

Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme

Published:2020-08 Issue: Volume:166 Page:108111
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barrón-Ayala Cynthia G.,Valenzuela-Melendres Martín,Camou Juan P.,Sebranek Joseph G.,Dávila-Ramírez José L.,Cumplido-Barbeitia Germán

Publisher

Elsevier BV

Subject

Food Science

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3. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters;Choi;Meat Science,2010

4. Angioedema associated with angiotensin-converting enzyme inhibitor use: Outcome after switching to a different treatment;Cicardi;Archives of Internal Medicine,2004

5. Colour and pigment;Cornforth,2004

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