Erratum: Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances (Journal of Agricultural and Food Chemistry (2010) 58 (821) DOI: 10.1021/jf903261h);Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 2, 2010, Pages 821-827

  Nakahara, Takeharu ^a   Sano, Atsushi ^a   Yamaguchi, Hitomi ^a   Sugimoto, Katsutoshi ^a   Chikata, Hiroyuki ^a   Kinoshita, Emiko ^a   Uchida, Riichiro ^a  

^a KIKKOMAN CORPORATION   (Japan)

Author keywords

Angiotensin i converting enzyme; Antihypertensive effect; Dahl salt sensitive rat; Fermentation; Peptide; Soy sauce; Spontaneously hypertensive rat

Indexed keywords

GLYCINE MAX; RATTUS;

EID: 74849087802     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101333w     Document Type: Erratum

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