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Biologically active peptides and enzymatic approaches to their production
I Gill1, R López-Fandiño, X Jorba
1Department of Biotechnology and Enzymology, BBSRC Institute of Food Research, Reading, United Kingdom.
Enzyme and Microbial Technology
|February 15, 1996
Abstract:
This review briefly surveys various classes of biologically active and flavor peptides that have been isolated and characterized in recent years, and analyzes emerging trends and advances in biotechnological methods for their production.