Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides
Tagliazucchi, Davide, Baldaccini, Andrea, Martini, Serena, Bianchi, Aldo, Pizzamiglio, Valentina, Solieri, LisaVolume:
330
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2020.108688
Date:
October, 2020
File:
PDF, 1.37 MB
2020