Highly proteolytic bacteria from semi-ripened Chiapas...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 5

Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity

Gonzalez-Gonzalez, Cid R., Machado, Joana, Correia, Sandra, McCartney, Anne L., Stephen Elmore, J., Jauregi, Paula
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.05.039
Date:
May, 2019
File:
PDF, 984 KB
english, 2019
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