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Presence of Modified Peptides with High Bioavailability and Angiotensin-Converting Enzyme Inhibitory Activity in Japanese Fermented Soybean Paste (Miso).
Journal of agricultural and food chemistry, 72(34), 18942-18956
Citation
Nagao, Atsuya; Nakamoto, Yoko; Miyauchi, Satoshi; Sato, Kenji. (2024). Presence of Modified Peptides with High Bioavailability and Angiotensin-Converting Enzyme Inhibitory Activity in Japanese Fermented Soybean Paste (Miso).. Journal of agricultural and food chemistry, 72(34), 18942-18956. https://doi.org/10.1021/acs.jafc.4c02603