Murakami, Keiko <br/><br/>
Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food.  [electronic resource] 

 -  Food & function  Jun 2012 
 - 674-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2042-650X 
<br/><br/><label>Standard No.: </label>10.1039/c2fo10245e  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Angiotensin-Converting Enzyme Inhibitors--chemistry<br/>Bacillus subtilis--chemistry<br/>Bacterial Proteins--chemistry<br/>Down-Regulation<br/>Fermentation<br/>Humans<br/>Japan<br/>Kinetics<br/>Peptidyl-Dipeptidase A--chemistry<br/>Glycine max--metabolism<br/>Subtilisins--chemistry