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Optimization of ACE inhibitory peptides from black soybean by microwave-assisted enzymatic method and study on its stability

Food ChemistryEngineeringBiochemistryNatural SciencesPeptide EngineeringBiotechnologyBiochemical EngineeringPeptide SynthesisAlternative Protein SourceProtein EngineeringBlack SoybeanEnzymatic ModificationAce Inhibitory PeptidesMicrowave-assisted Enzymatic MethodBiomolecular Engineering