Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation
Yan Wang, Kaining Cao, Hongying Li, Hao Sun, Xiaolan Liu
Topics & Concepts
FermentationPeptide YYFood scienceBacillus subtilisChemistryRapeseedBiochemistryBiologyBacteriaReceptorGeneticsNeuropeptide Y receptorNeuropeptideProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsBiochemical effects in animals