Structural analysis of a new anti-hypertensive peptide (β-lactosin B) isolated from a commercial whey product

Food Science

• Whey 100%
• Food Product 50%
• Alanine 50%
• Reverse Phase High Performance Liquid Chromatography 50%
• Food Additive 50%
• Methionine 50%
• Leucine 50%
• Proline 50%
• Milk Protein 50%