Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.

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作者： Erica,Pontonio ^[1] ; Marco,Montemurro ^[1] ; Gina Valeria,De Gennaro ^[1] ; Valerio,Miceli ^[2] ; Carlo Giuseppe,Rizzello ^[3]

作者单位： Department of Soil, Plant and Food Science, University of Bari Aldo Moro, via Giovanni Amendola 165/A, 70126 Bari, Italy. ^[1] ENEA Research Centre, Department for Sustainability, 72100 Brindisi, Italy. ^[2] Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy. ^[3]

关键词 anti-ACE activity bioactive peptides fermentation food by-products ricotta cheese exhausted whey

DOI 10.3390/foods10112573

PMID 34828854

发布时间 2021-11-30

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Foods (Basel, Switzerland)

2021年10卷11期

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Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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