The impact of germination and in vitro digestion on the formation of angiotensin converting enzyme (ACE) inhibitory peptides from lentil proteins compared to whey proteins

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作者：
Bamdad, F. [1 ]
Dokhani, Sh. [1 ]
Keramat, J. [1 ]
Zareie, R. [2 ]
机构：
[1] Food Science and Technology Department, Isfahan University of Technology, Isfahan, 84156-83111, Iran
[2] Biotechnology Department, Isfahan University of Technology, Isfahan, 84156-83111, Iran
来源：
World Academy of Science, Engineering and Technology | 2009年 / 37卷
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页码：36 / 46
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