Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains
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DOI: 10.3389/fnut.2022.1118900
Abstract: Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was… read more here.
Keywords: inflammatory peptides; broccoli fermented; virtual screening; novel anti ... See more keywords