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