Article Versions Notes

Mu Y, Maimaitiyiming R, Hong J, Wang Y, Zhao Y, Liu R, Wang L, Chen K, Aihaiti A. Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide. Foods. 2025; 14(2):145. https://doi.org/10.3390/foods14020145

Mu, Ying, Ruxianguli Maimaitiyiming, Jingyang Hong, Yu Wang, Yao Zhao, Ruoqing Liu, Liang Wang, Keping Chen, and Aihemaitijiang Aihaiti. 2025. "Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide" Foods 14, no. 2: 145. https://doi.org/10.3390/foods14020145

Mu, Y., Maimaitiyiming, R., Hong, J., Wang, Y., Zhao, Y., Liu, R., Wang, L., Chen, K., & Aihaiti, A. (2025). Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide. Foods, 14(2), 145. https://doi.org/10.3390/foods14020145