Effect of Fermentation with <i>Streptococcus thermophilus</i> Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates
Three <i>Streptococcus thermophilus</i> strains, namely RBC6, RBC20, and RBN16, were proven to release bioactive peptides during whey protein concentrate (WPC) fermentation, resulting in WPC hydrolysates with biological activities. However, these bioactive peptides can break down during gastro-intes...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2023-07-01
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| シリーズ: | Microorganisms |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2076-2607/11/7/1742 |
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