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

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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
URI https://vuir.vu.edu.au/id/eprint/34473
DOI https://doi.org/10.1111/1471-0307.12425
Official URL http://dx.doi.org/10.1111/1471-0307.12425
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > FOR Classification > 1101 Medical Biochemistry and Metabolomics
Current > Division/Research > College of Health and Biomedicine
Keywords ACE-I; probiotic; milk proteins; yeasts; fermentation; K. marxianus; bioactive peptides; hypertension
Citations in Scopus 7 - View on Scopus
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