Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder
Titel:
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder
Auteur:
Pereira, Áurea Marcela de Souza Farias, Daniely Rayane Bezerra de Queiroz, Blenda Brito de Nobre, Michelangela Suelleny de Caldas Cavalcanti, Mônica Tejo Salles, Hévila Oliveira dos Santos, Karina Maria Olbrich Medeiros, Ana Claudia Dantas de Florentino, Eliane Rolim Alonso Buriti, Flávia Carolina