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Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by
<i>Lactobacillus helveticus</i>
and Flavourzyme
<sup>®</sup>

Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme ^®

Shi, Min; Ahtesh, Fatah; Mathai, Michael; McAinch, Andrew J.; Su, Xiao Q.

期刊名称International Journal of Food Science & Technology
作者Shi, Min; Ahtesh, Fatah; Mathai, Michael; McAinch, Andrew J.; Su, Xiao Q.
印刷ISSN0950-5423
文件大小464.80KB
发表时间2016-11
DOI10.1111/ijfs.13253

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