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Volumn 111, Issue 4, 2008, Pages 965-969

Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

Author keywords

ACEI activity; Aging with lees; Malolactic fermentation; Peptide; Sparkling wines

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE; PEPTIDE;

EID: 46749089544     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.015     Document Type: Article
Times cited : (17)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.