Proteolytic and ACE-inhibitory activities of Dutch-type cheese models prepared with different strains of Lactococcus lactis
Monika Garbowska, Antoni Pluta, Anna Berthold‐Pluta
Topics & Concepts
Lactococcus lactisRipeningCheese ripeningFood scienceLactococcusProteolytic enzymesChemistryStreptococcaceaeBacteriaEnzymeBiochemistryBiologyLactic acidGeneticsAntibioticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality