Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme®

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Shi, Min, Ahtesh, Fatah, Mathai, Michael ORCID: 0000-0001-8783-2122, McAinch, Andrew ORCID: 0000-0002-8762-4865 and Su, Xiao ORCID: 0000-0001-8178-406X (2017) Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme®. International Journal of Food Science and Technology, 52 (1). 137 - 145. ISSN 0950-5423

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/33718
DOI https://doi.org/10.1111/ijfs.13253
Official URL http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords angiotensin-converting enzyme inhibitory; ACE-I; fermented milk proteins; peptides from yogurt; fermentation
Citations in Scopus 8 - View on Scopus
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