Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
Pereira, Áurea Marcela de Souza
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder. [electronic resource] - Probiotics and antimicrobial proteins 03 2019 - 273-282 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1867-1314
10.1007/s12602-017-9362-y doi
Angiotensin-Converting Enzyme Inhibitors--chemistry
Animals
Beverages--analysis
Coculture Techniques
Cultured Milk Products--analysis
Fermentation
Goats
Lacticaseibacillus casei--growth & development
Milk--chemistry
Peptidyl-Dipeptidase A--chemistry
Proteolysis
Streptococcus thermophilus--growth & development
Whey Proteins--chemistry
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder. [electronic resource] - Probiotics and antimicrobial proteins 03 2019 - 273-282 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1867-1314
10.1007/s12602-017-9362-y doi
Angiotensin-Converting Enzyme Inhibitors--chemistry
Animals
Beverages--analysis
Coculture Techniques
Cultured Milk Products--analysis
Fermentation
Goats
Lacticaseibacillus casei--growth & development
Milk--chemistry
Peptidyl-Dipeptidase A--chemistry
Proteolysis
Streptococcus thermophilus--growth & development
Whey Proteins--chemistry