2017年12月23日星期六

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid …

ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid …

A Moayedi, L Mora, MC Aristoy, M Hashemi… - Applied biochemistry …, 2017 - Springer
Abstract The effects of amino acid composition and peptide molecular mass on ACE-
inhibitory and antioxidant activities of protein fragments obtained from tomato waste
fermented using Bacillus subtilis were evaluated. The addition of B. subtilis increased the 


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