Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations
Luiza de Paula Dias Moreira, Viviana Corich, Emilie Gullberg Jørgensen, Tove Gulbrandsen Devold, Chiara Nadai, Alessio Giacomini, Davide Porcellato
Topics & Concepts
LeesYeastWinemakingFermentationSaccharomyces cerevisiaeWineFood sciencePeptideIn silicoChemistryBiochemistryEthanol fermentationBiologyGeneProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsMeat and Animal Product Quality