Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats
Author:
Forough Jahandideh,Subhadeep Chakrabarti,Kaustav Majumder,Qiyi Li,Sareh Panahi,Jude S. Morton,Sandra T. Davidge,Jianping Wu
Publication:
Journal of Functional Foods
© 2016 The Author(s). Published by Elsevier Ltd.