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Bin Xiao

Shaanxi University of Science and Technology

Xi’an, 710021

China

  • Shaanxi University of Science and Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Study on the Production of Ace Inhibitory Peptides and Flavor Compounds from Chickpea Fermented by Se-Enriched Bacillus Natto

Number of pages: 41 Posted: 15 Oct 2024
Ying Xu, JiaRui Che, Yang Wang, Bin Xiao, LiNa Wei, LiangYan Rong and Ruren Li
Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, affiliation not provided to SSRN, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology, Shaanxi University of Science and Technology and Shaanxi University of Science and Technology
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Abstract:

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se-enriched, chickpea, Angiotensin I converting enzyme inhibitory rate, Flavor substance