In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations-Reference-Cited by-同舟云学术

In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations

Published:2020-02 Issue:2 Volume:103 Page:1120-1130
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li S.N.^ORCID,Tang S.H.^ORCID,He Q.^ORCID,Hu J.X.^ORCID,Zheng J.^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference62 articles.

1. Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA);Abubakr;Afr. J. Microbiol. Res.,2012

2. Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk;Anne;Int. Dairy J.,2010

3. Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria;Archibald;J. Bacteriol.,1981

4. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk;Casarotti;Food Res. Int.,2014

5. Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69;Chen;Lebensm. Wiss. Technol.,2018

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