Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69-Reference-Cited by-同舟云学术

Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69

Published:2018-05 Issue: Volume:91 Page:532-540
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Li^ORCID,Zhang Qiuhong,Ji Zhe,Shu Guowei,Chen He

Funder

Xi'an Weiyangqu Scientific Program of Shaanxi Province

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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3. Effect of probiotic Lactobacillus strains on Angiotensin-I Converting enzyme inhibitory activity from fermented goat milk;Chen;Advanced Materials Research,2012

4. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented diary foods and antihypertensive effect of fermented milk of strain H9;Chen;Journal of Dairy Science,2014

5. Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus;Chen;Journal of Dairy Science,2015

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