Open AccessFlavor Enhancer From Catfish (Clarias batrachus) Bekasam Powder and Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity in Various Dishes
Author(s) -
Yanesti Nuravianda Lestari,
Retno Murwani,
Tri Winarni Agustini
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/116/1/012019
Subject(s) - monosodium glutamate , food science , catfish , chemistry , flavour , flavor , angiotensin converting enzyme , organoleptic , taste , biology , endocrinology , fishery , fish <actinopterygii> , blood pressure