Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture.
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DOI: 10.1016/j.foodres.2020.109190
Abstract: Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening.… read more here.
Keywords: reduction; adjunct culture; prato cheese; salt reduction ... See more keywords