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Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures
In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and antioxidant properties. The antioxidant activity was determined using DPPH radical scavenging, chelating of Fe(2+) ions, and reducing power...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049222/ https://ncbi.nlm.nih.gov/pubmed/30263470 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0266-5 |
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