Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
http://link.springer.com/article/10.1007/s00216-018-0983-0/fulltext.html
Reference48 articles.
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3. Martínez-Maqueda D, Miralles B, Recio I, Hernández-Ledesma B. Antihypertensive peptides from food proteins: a review. Food Funct. 2012;3(4):350–61.
4. Gobbetti M, Stepaniak L, De Angelis M, Corsetti A, Di Cagno R. Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing. Crit Rev Food Sci Nutr. 2002;42(3):223–39. https://doi.org/10.1080/10408690290825538 .
5. Minervini F, Bilancia MT, Siragusa S, Gobbetti M, Caponio F. Fermented goats milk produced with selected multiple starters as a potentially functional food. Food Microbiol. 2009;26(6):559–64. https://doi.org/10.1016/j.fm.2009.03.008 .
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