Alternate Title: Efficient Preparation of Flavor Peptides from Stropharia rugosoannulata and Its ACE Inhibitory Activity. (English)

المؤلفون: 李文, 陈万超, 马海乐, 吴迪, 张忠, 杨嗾

المصدر: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Aug2023, Vol. 23 Issue 8, p229-240, 12p

مصطلحات موضوعية: AMINO acid residues, FOOD additives, PEPTIDES, UMAMI (Taste), ALKALINE protease, ENZYME kinetics