Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme

Hiroyuki Ukeda, Hiroshi Matsufuji, Toshiro Matsui, Yutaka Osajima, Hideki Matsuda, Katsuhiro Osajima

Research output: Contribution to journalArticlepeer-review

49 Citations (Scopus)

Fingerprint Dive into the research topics of 'Peptides from Peptic Hydrolyzate of Heated Sardine Meat That Inhibit Angiotensin I Converting Enzyme'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences

Chemical Compounds