Xiaoliang Cao, Huiyuan Zhou, Jindong Xie, Linxia Huang, Songbin Guo, Zexiao Zhang, Qun Chen, Chun Meng, Feng Zhang, Jing Hong
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Preparation and stability of angiotensin-I-converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Wuyi rock tea residues
Wuyi rock tea residues, generated after brewing or aroma extraction, are rich in nutrients. This study aimed to prepare ACE inhibitory peptides from the protein hydrolysate of Wuyi rock tea residue...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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