Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products-Reference-Cited by-同舟云学术

Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products

Published:2023-03 Issue: Volume:165 Page:112508
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Akan Ecem,Karakaya Sibel,Eda Eker Özkacar Merve,Kinik Özer

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Publisher

Elsevier BV

Subject

Food Science

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