Ogata, M.; Uchiyama, J.; Ahhmed, A.M.; Sakuraoka, S.; Taharaguchi, S.; Sakata, R.; Mizunoya, W.; Takeda, S.
Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products. Foods 2022, 11, 2123.
https://doi.org/10.3390/foods11142123
AMA Style
Ogata M, Uchiyama J, Ahhmed AM, Sakuraoka S, Taharaguchi S, Sakata R, Mizunoya W, Takeda S.
Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products. Foods. 2022; 11(14):2123.
https://doi.org/10.3390/foods11142123
Chicago/Turabian Style
Ogata, Masaya, Jumpei Uchiyama, Abdulatef M. Ahhmed, Seiichi Sakuraoka, Satoshi Taharaguchi, Ryoichi Sakata, Wataru Mizunoya, and Shiro Takeda.
2022. "Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products" Foods 11, no. 14: 2123.
https://doi.org/10.3390/foods11142123
APA Style
Ogata, M., Uchiyama, J., Ahhmed, A. M., Sakuraoka, S., Taharaguchi, S., Sakata, R., Mizunoya, W., & Takeda, S.
(2022). Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products. Foods, 11(14), 2123.
https://doi.org/10.3390/foods11142123
