POTENSI BAKTERI ASAM LAKTAT INDIGENOUS SEBAGAI PENGHASIL ANGIOTENSIN I CONVERTING ENZYME INHIBITOR PADA FERMENTASI BEKASAM

• المؤلفون الرئيسيون: , Prima Retno Wikandari, Dra.,M.Si., , Prof. Dr. Ir. Endang S. Rahayu, M.S.
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2011
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/90525/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=53183
• المؤسسة: Universitas Gadjah Mada

Bekasam is a traditional fermented product made from mixture of fish, rice, and salt in a certain composition. Since it is a fermented product of proteinaceus material by lactic bacteria, it was assumed that this product contains Angiotensin I Converting Enzyme (ACE) inhibitor from peptides activiti...