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Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at 37 °C and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying...
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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Singapore
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233406/ https://ncbi.nlm.nih.gov/pubmed/30483443 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0423-0 |
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