Angiotensin I-Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion-Reference-Cited by-同舟云学术

Angiotensin I-Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion

Published:2020-07-14 Issue:31 Volume:68 Page:8232-8241
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hao Li¹,Gao Xinchang²,Zhou Tingyi¹,Cao Jinxuan¹^ORCID,Sun Yangying¹,Dang Yali¹^ORCID,Pan Daodong¹³^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, China

2. Institute of Drug Discovery Technology, Ningbo University, Ningbo 315211, Zhejiang, China

3. National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, Jiangxi, China

Funder

Natural Science Foundation of Ningbo

Science and Technology Department of Zhejiang Province

National Natural Science Foundation of China

Key Research and Development Program of Ningxia

Modern Agricultural Technical System Foundation

Ningbo Science Technology Department of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02797

Reference52 articles.

1. The important role of umami taste in oral and overall health

2. Beef flavor: a review from chemistry to consumer

3. A Peptide with Delicious Taste

4. Sensory and Mass Spectrometric Analysis of the Peptidic Fraction Lower Than One Thousand Daltons in Manchego Cheese

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