Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time

Mette S. Nielsen; Torben Martinussen; Bénédicte Flambard; Kim I. Sørensen; Jeanette Anita Held Otte

doi:10.1016/j.idairyj.2008.10.003

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time

Mette S. Nielsen, Torben Martinussen, Bénédicte Flambard, Kim I. Sørensen, Jeanette Anita Held Otte

82 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	19
Udgave nummer	3
Sider (fra-til)	155-165
Antal sider	11
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2008.10.003
Status	Udgivet - 2009

Adgang til dokumentet

10.1016/j.idairyj.2008.10.003

Citationsformater

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time. / Nielsen, Mette S.; Martinussen, Torben; Flambard, Bénédicte et al.
I: International Dairy Journal, Bind 19, Nr. 3, 2009, s. 155-165.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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T2 - effect of bacterial strain, fermentation PH, and storage time

AU - Nielsen, Mette S.

AU - Martinussen, Torben

AU - Flambard, Bénédicte

AU - Sørensen, Kim I.

AU - Otte, Jeanette Anita Held

PY - 2009

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