Improvement in antioxidant activity, angiotensin-converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene-Reference-Cited by-同舟云学术

Improvement in antioxidant activity, angiotensin-converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene

Published:2012-07-20 Issue:4 Volume:93 Page:859-866
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Tsai-Hsin Chiu,Shwu-Jene Tsai,Tsung-Yen Wu,Szu-Chieh Fu,Yi-Ting Hwang

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5809/fullpdf

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4. Breeding strategies for improving the performance and fruit quality of the pepino (Solanum muricatum): a model for the enhancement of underutilized exotic fruits;Rodríguez-Burruezo;Food Res Int,2011

5. Bioactive Peptides in Dairy Products

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