Comparative Peptidomics Analysis of Milk Fermented by Lactobacillus helveticus
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DOI: 10.3390/foods11233885
Abstract: Lactobacillus helveticus is one of the commonly used starter cultures for manufacturing various fermented dairy products. However, only a few studies have explored the cleavage region preference of L. helveticus with different cell envelope proteinase… read more here.
Keywords: helveticus; helveticus strains; comparative peptidomics; milk ... See more keywords