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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 1 (June 2019)
Open Access
Optimization of Fermentation Conditions for the Production of Angiotensin-Converting Enzyme (ACE) Inhibitory Peptides from Cow Milk by
Lactobacillus bulgaricus
LB6
He Chen
He Chen
,
Lin Ma
Lin Ma
,
Jinna Qi
Jinna Qi
,
Jili Cao
Jili Cao
and
Yuan Tan
Yuan Tan
| Jul 18, 2019
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 1 (June 2019)
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Published Online:
Jul 18, 2019
Page range:
19 - 26
DOI:
https://doi.org/10.2478/aucft-2019-0003
Keywords
ACE inhibitory peptide
,
fermentation
,
Skimmed milk powder
© 2019 He Chen et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
He Chen
School of Food and Biological Engineering, Shaanxi University of Science & Technology
Xi’an, China
Lin Ma
School of Food and Biological Engineering, Shaanxi University of Science & Technology
Xi’an, China
Jinna Qi
School of Food and Biological Engineering, Shaanxi University of Science & Technology
Xi’an, China
Jili Cao
Xi’an, China
Yuan Tan
Xi’an, China