Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus
Wanshuang Yang, Xinyue Hao, Xiuxiu Zhang, Gengxu Zhang, Xiaodong Li, Lu Liu, Yue Sun, Yue Pan
Topics & Concepts
Lactobacillus helveticusAntioxidantRipeningChemistryFood scienceCheese ripeningLactobacillusBiochemistryCaseinFermentationProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality