The role of lactic acid bacteria in production of bioactive peptides in fermented milk with antioxidant and antidiabetic properties
Faezeh Shirkhan, Saeed Mirdamadi, Mahta Mirzaei, Behrouz Akbari‐adergani, Nikoo Nasoohi
Topics & Concepts
ABTSDPPHAntioxidantFood scienceChemistryFermentationLactic acidLactobacillus paracaseiBiochemistryBacteriaLactobacillusBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality