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]
Producer: 20190813Description: 273-282 p. digitalISSN:- 1867-1314
- 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
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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