![](/img/cover-not-exists.png)
The Impact of Fermentation and In Vitro Digestion on the Formation of Angiotensin-I-Converting Enzyme Inhibitory Activity from Pea and Whey Protein
V. Vermeirssen, J. Van Camp, K. Decroos, L. Van Wijmelbeke, W. VerstraeteVolume:
86
Year:
2003
Language:
english
DOI:
10.3168/jds.s0022-0302(03)73621-2
File:
PDF, 237 KB
english, 2003