High protein yogurt with addition of Lactobacillus...

Food Chemistry 2020 / 12 Vol. 333

High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity

Giacometti Cavalheiro, Flávia, Parra Baptista, Débora, Domingues Galli, Bruno, Negrão, Fernanda, Nogueira Eberlin, Marcos, Lúcia Gigante, Mirna
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Volume:
333
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127482
Date:
December, 2020
File:
PDF, 2.05 MB
2020
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