Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time

Mette S. Nielsen; Torben Martinussen; Bénédicte Flambard; Kim I. Sørensen; Jeanette Anita Held Otte

doi:10.1016/j.idairyj.2008.10.003

Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time

Mette S. Nielsen, Torben Martinussen, Bénédicte Flambard, Kim I. Sørensen, Jeanette Anita Held Otte

Research output: Contribution to journal › Journal article › Research › peer-review

116 Citations (Scopus)

Original language	English
Journal	International Dairy Journal
Volume	19
Issue number	3
Pages (from-to)	155-165
Number of pages	11
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2008.10.003
Publication status	Published - 2009

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10.1016/j.idairyj.2008.10.003

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Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products : effect of bacterial strain, fermentation PH, and storage time. / Nielsen, Mette S.; Martinussen, Torben; Flambard, Bénédicte; Sørensen, Kim I.; Otte, Jeanette Anita Held.

In: International Dairy Journal, Vol. 19, No. 3, 2009, p. 155-165.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Martinussen, Torben

AU - Flambard, Bénédicte

AU - Sørensen, Kim I.

AU - Otte, Jeanette Anita Held

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