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The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

Comparative AssessmentFood FermentationBiochemistryPeptide FractionsAnimal NutritionMedicineBioanalysisFood AnalysisBiotechnologyAlternative Protein SourceAntioxidant ActivitiesMicrobiologyPharmacology