The impact of fermentation and in vitro digestion on the formation of ACE inhibitory activity from pea and whey protein.Vermeirssen, V., Decroos, K., Van Wijmelbeke, L., Van Camp, J., Verstraete, W. (2003) The impact of fermentation and in vitro digestion on the formation of ACE inhibitory activity from pea and whey protein. J. Dairy Sci. 86(2), 429-438. |
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