Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9-Reference-Cited by-同舟云学术

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9

Published:2014-11 Issue:11 Volume:97 Page:6680-6692
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Chen Yongfu,Liu Wenjun,Xue Jiangang,Yang Jie,Chen Xia,Shao Yuyu,Kwok Lai-yu,Bilige Menghe,Mang Lai,Zhang Heping

Funder

National Nature Science Foundation of China

Hi-Tech Research and Development Program of China

Agro-scientific Research in the Public Interest

International Science & Technology Cooperation Program of China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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