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Influence of fermentation temperature and autolysis on ACE-inhibitory activity and peptide profiles of milk fermented by selected strains of Lactobacillus helveticus and Lactococcus lactis

✍ Scribed by Jeanette Otte; Thomas Lenhard; Bénédicte Flambard; Kim I. Sørensen

Book ID: 116540608
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 955 KB
Volume: 21
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2010.12.008

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