High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
Flávia Giacometti Cavalheiro, Débora Parra Baptista, Bruno Galli, Fernanda Negrão, Marcos N. Eberlin, Mirna Lúcia Gigante
Topics & Concepts
Lactobacillus helveticusChemistryLactobacillusPeptideFood scienceEnzymeAngiotensin-converting enzymeBiochemistryBacteriaBiologyEndocrinologyFermentationGeneticsBlood pressureProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsBiochemical effects in animals