Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)-Reference-Cited by-同舟云学术

Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

Published:2019-01 Issue: Volume:270 Page:243-250
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Jianhua^ORCID,Du Mengxia,Shen Mingyue,Wu Ting,Lin Lihua

Funder

Natural Science Foundation of Jiangxi Province

Natural Science Fund for Distinguished Young Scholars of Jiangxi Province

Science Funds of Educational Commission of Jiangxi Province

Key Research Foundation of State Key Laboratory of Food Science and Technology, Nanchang University

the Innovation Fund of Nanchang University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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