Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals
Author:
Affiliation:
1. Department of Biotechnology and Food Technology, Faculty of Applied Sciences; Durban University of Technology, PO Box 1334; Durban 4001 South Africa
2. Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2 N2 Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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