Elkhtab, Ebrahim <br/><br/>
New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.  [electronic resource] 

 -  Journal of dairy science  Dec 2017 
 - 9508-9520 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2017-13150  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acid Sequence<br/>Angiotensin-Converting Enzyme Inhibitors--analysis<br/>Animals<br/>Antihypertensive Agents--analysis<br/>Dekkera--metabolism<br/>Fermentation<br/>Gluconobacter--metabolism<br/>Humans<br/>Kombucha Tea--microbiology<br/>Lactic Acid--analysis<br/>Lactobacillales--metabolism<br/>Lactococcus lactis--metabolism<br/>Milk--chemistry<br/>Peptides--chemistry<br/>Peptidyl-Dipeptidase A--metabolism<br/>Probiotics<br/>Rabbits