Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study
Proteolysis is specific for each type of cheese and might be affected by heat treatment. Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or anti-hypertension bioactivities, which have been related to ripening time or activity of starter cultures, however, lit...
Main Authors: | Leticia Hernández-Galán, Anaberta Cardador-Martínez, Micloth López-del-Castillo, Daniel Picque, Henry Eric Spinnler, Sandra T. Martín del Campo |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2017-01-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2016.1202325 |
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