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 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	19
Issue number	3
Pages (from-to)	155-165
Number of pages	11
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2008.10.003
Publication status	Published - 2009

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10.1016/j.idairyj.2008.10.003

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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.
In: International Dairy Journal, Vol. 19, No. 3, 2009, p. 155-165.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Sørensen, Kim I.

AU - Otte, Jeanette Anita Held

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