ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT PEPTIDE FRACTIONS FROM HARD-TO-COOK BEAN ENZYMATIC HYDROLYSATES
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2011.00594.x/fullpdf
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3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;BRADFORD;Anal. Biochem.,1976
4. Hydrophobicity of bitter peptides from soy protein hydrolysate;CHO;J. Agric. Food Chem.,2004
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