Preparation of Fermented Sauces with Increased ACE Inhibitory and Antioxidative Activities-Reference-Cited by-同舟云学术

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Preparation of Fermented Sauces with Increased ACE Inhibitory and Antioxidative Activities

Published:2015-10-31 Issue:10 Volume:44 Page:1538-1542
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Shin Yu-Jin,Kim Min Hwa,Lee Chang-Kwon,Kim Hyun-Jin,Kim Hyoun-Sung,Seo Han-Geuk,Lee Seung-Cheol

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201533678769208.pdf

Reference28 articles.

1. AETIOLOGY OF HYPERTENSION

2. IS THE RELATIONSHIP BETWEEN BLOOD PRESSURE AND CARDIOVASCULAR RISK DEPENDENT ON BODY MASS INDEX?

3. Angiotensin converting enzyme inhibitors in the treatment of hypertension: Efficacy, metabolic effects and side effects

4. New Approaches in the Treatment of Hypertension

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antioxidant Activity of Lactobacillus Fermented Scutellaria baicalensis Extract;Journal of Biotechnology and Bioindustry;2023-12

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