Hamme, Vanessa <br/><br/>
Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin.  [electronic resource] 

 -  The Journal of dairy research  Aug 2009 
 - 379-83 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1469-7629 
<br/><br/><label>Standard No.: </label>10.1017/S0022029909990136  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Angiotensin-Converting Enzyme Inhibitors--isolation & purification<br/>Animals<br/>Female<br/>Fermentation<br/>Goats<br/>Kluyveromyces--metabolism<br/>Lactalbumin--chemistry<br/>Lacticaseibacillus rhamnosus--metabolism<br/>Milk--metabolism<br/>Milk Proteins--chemistry<br/>Tryptophan--metabolism<br/>Whey Proteins