Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology
- 23 September 2008
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 114 (1), 328-333
- https://doi.org/10.1016/j.foodchem.2008.09.041
Abstract
No abstract availableKeywords
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