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Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities

Ahtesh, Fatah, Apostolopoulos, Vasso ORCID: 0000-0001-6788-2771, Stojanovska, Lily, Shah, NP and Mishra, Vijay Kumar (2017) Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities. International Journal of Dairy Technology. ISSN 1364-727X

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Item Type: Article
Uncontrolled Keywords: ACE-I; probiotic; milk proteins; yeasts; fermentation; K. marxianus; bioactive peptides; hypertension
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1101 Medical Biochemistry and Metabolomics
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 05 Oct 2017 05:42
Last Modified: 03 Apr 2019 01:16
URI: http://vuir.vu.edu.au/id/eprint/34473
DOI: https://doi.org/10.1111/1471-0307.12425
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Citations in Scopus: 2 - View on Scopus

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