Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
Débora Parra Baptista, Fernanda Negrão, Marcos N. Eberlin, Mirna Lúcia Gigante
Topics & Concepts
Lactobacillus helveticusRipeningChemistryFood scienceCapillary electrophoresisCaseinIn vitroHydrolysisLactobacillusPeptideBiochemistryChromatographyFermentationProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality