Antihypertensive effect of the milk fermented by culturing with various lactic acid bacteria and a yeast
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biotechnology
Reference10 articles.
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2. Antimutagenic activity of the milk fermented by mixed-culture with various lactic acid bacteria and a yeast;Tamai;Nippon Shokuhin Kogyo Gakkaishi,1995
3. Antihypertensive effect of the peptides derived from casein by an extracellular proteinase from Lactobacillus helveticus CP 790;Yamamoto;J. Dairy Sci.,1993
4. Antihypertensive effects of different kinds of fermented milk in spontaneously hypertensive rats;Yamamoto;Biosci. Biotech. Biochem.,1994
5. Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats;Saito;Biosci. Biotech. Biochem.,1994
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