Peptic Hydrolysate of Porcine Crude Myosin Has Many Active Fractions Inhibiting Angiotensin I-converting Enzyme
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概要
Asian-Australasian Association of Animal Production Societies | 論文
- Vitamins A and E in Carcass Fat from Japanese Black and F1 Cross Cattle
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- Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
- Peptic Hydrolysate of Porcine Crude Myosin Has Many Active Fractions Inhibiting Angiotensin I-converting Enzyme
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