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Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds

Guanmian Wei1, Feiran Zhao2, Ziyi Zhang2

  • 1College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.

Food Chemistry
|November 23, 2024
PubMed

Keywords:
AntihypertensionFermented soybean curdHomology modellingUmamiVirtual screening

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