New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures. [electronic resource]
Producer: 20180726Description: 9508-9520 p. digitalISSN:- 1525-3198
- Amino Acid Sequence
- Angiotensin-Converting Enzyme Inhibitors -- analysis
- Animals
- Antihypertensive Agents -- analysis
- Dekkera -- metabolism
- Fermentation
- Gluconobacter -- metabolism
- Humans
- Kombucha Tea -- microbiology
- Lactic Acid -- analysis
- Lactobacillales -- metabolism
- Lactococcus lactis -- metabolism
- Milk -- chemistry
- Peptides -- chemistry
- Peptidyl-Dipeptidase A -- metabolism
- Probiotics
- Rabbits
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Publication Type: Journal Article
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