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Application filed by Bau-Chiuan Shie, Zhao-Yu LaifiledCriticalBau-Chiuan Shie
Priority to TW095113686ApriorityCriticalpatent/TW200740377A/en
Publication of TW200740377ApublicationCriticalpatent/TW200740377A/en
Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
The present invention of a method of using hydrolyzed vegetable liquid to manufacture a functional food for reducing blood pressure is referred to that the vegetables is processed by cleaning, drying, grinding, supersonic extraction, vacuum concentration, freezing and drying, re-dissolving, and enzymes hydrolyzing activities to obtain ACEI (angiotensin-converting enzyme inhibitor) related material, a high efficient blood tube shrinking element capable of being added into foods.
TW095113686A2006-04-172006-04-17Method of using hydrolyzed vegetable liquid to manufacture functional food for reducing blood pressure
TW200740377A
(en)
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