Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks

ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Recon...

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書誌詳細

出版年:	Brazilian Archives of Biology and Technology
主要な著者:	Emmanuel Pérez-Escalante, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Elizabeth Contreras-López, Javier Añorve-Morga, Luis Guillermo González-Olivares
フォーマット:	論文
言語:	英語
出版事項:	Instituto de Tecnologia do Paraná (Tecpar) 2018-11-01
主題:	Antithrombotic activity peptides lactic fermentation probiotic bacteria commercial fermented milks
オンライン･アクセス:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100506&lng=en&tlng=en