【作者单位】a College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; b Key Laboratory of Functional Dairy of Chinese Ministry of Education, Beijing 100083, China; c College of Agricultural and Animal Husbandry, Tibet University, Tibet 850000, China; d School of Agriculture and Applied Sciences, Langston University, OK 73050, United States
【摘要】 Yak milk casein derived from Qula, a traditional Tibetan acid curd cheese, was hydrolyzed by six commercially available proteases . These hydrolysates were assayed for their inhibitory activity of Angiotensin-I-converting enzyme . The hydrolysates ob...
