Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension
Author:
Affiliation:
1. Institute of Bioresources and Sustainable Development, Sikkim Centre, Sikkim, India
2. Microbial Resource Division, Institute of Bioresources and Sustainable Development, Manipur, India
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1068736
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4. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products
5. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension
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