Published in
Elsevier, Journal of Functional Foods, (27), p. 667-673, 2016
DOI: 10.1016/j.jff.2016.10.019
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Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats
Journal article published in 2016 by
Forough Jahandideh,
Subhadeep Chakrabarti,
Kaustav Majumder,
Qiyi Li,
Sareh Panahi,
Jude S. Morton,
Sandra T. Davidge 
,
Jianping Wu
,
Jianping Wu
This paper is made freely available by the publisher.
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