ACE-Inhibitory and Antioxidant Activities of Peptide Fragments Obtained from Tomato Processing By-Products Fermented Using Bacillus subtilis: Effect of Amino Acid Composition and Peptides Molecular Mass Distribution
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| Description | scientific article published on 26 July 2016 |
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author: Maryam Hashemi Fidel Toldrá |
| Publication date | July 26, 2016 |
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