Production of an antihypertensive peptide from milk by the brown rot fungus Neolentinus lepideus
Kenji Okamoto, Sayo Kawamura, M. Tagawa, Toshifumi Mizuta, Hasan M. Zahid, Toru Nabika
Topics & Concepts
FermentationFood scienceChemistryPeptideLactoseFermented milk productsBiochemistryBiologyLactic acidBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsMeat and Animal Product Quality