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A., and F. Toldrá. 2007b. Evaluation of dietary consumption of beef. Journal of Agricultural ACE inhibitory activity of dipeptides generated by the and Food Chemistry 53:736–4739. action of porcine muscle dipeptidyl peptidases. Food Pennacchia, C., D. Ercolini, G. Blaiotta, O. Pepe, G. Chemistry 102:511–515. Mauriello, and F. Villani. 2004. Selection of Sentandreu, M. A., S. Stoeva, M. C. Aristoy, K. Laib, Lactobacillus strains from fermented sausages for W. Voelter, and F. Toldrá. 2003. Identification of their potential use as probiotics. Meat Science small peptides generated in Spanish dry-cured ham. 67:309–317. Journal of Food Science 68:64–69. Pennacchia, C., E. E. Vaughan, and F. Villani. 2006. Sieber, R., M. Collomb, A. Aeschlimann, P. Jelen, and

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