Pereira, Áurea Marcela de Souza <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1867-1314 
<br/><br/><label>Standard No.: </label>10.1007/s12602-017-9362-y  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Angiotensin-Converting Enzyme Inhibitors--chemistry<br/>Animals<br/>Beverages--analysis<br/>Coculture Techniques<br/>Cultured Milk Products--analysis<br/>Fermentation<br/>Goats<br/>Lacticaseibacillus casei--growth & development<br/>Milk--chemistry<br/>Peptidyl-Dipeptidase A--chemistry<br/>Proteolysis<br/>Streptococcus thermophilus--growth & development<br/>Whey Proteins--chemistry