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Article: Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

TitleEffect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus
Authors
Ahtesh, FStojanovska, LShah, NMishra, V
KeywordsACE inhibition
Flavourzyme
Lactobacillus helveticus
Skim milk
Issue Date2016
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal of Food Science, 2016, v. 81 n. 1, p. M135-M43 How to Cite?
DOI: http://dx.doi.org/10.1111/1750-3841.13177
Persistent Identifierhttp://hdl.handle.net/10722/238788
ISSN
0022-1147
2023 Impact Factor: 3.2
2023 SCImago Journal Rankings: 0.783
ISI Accession Number ID
WOS:000368133500023

 

DC FieldValueLanguage
dc.contributor.authorAhtesh, F-
dc.contributor.authorStojanovska, L-
dc.contributor.authorShah, N-
dc.contributor.authorMishra, V-
dc.date.accessioned2017-02-20T01:26:03Z-
dc.date.available2017-02-20T01:26:03Z-
dc.date.issued2016-
dc.identifier.citationJournal of Food Science, 2016, v. 81 n. 1, p. M135-M43-
dc.identifier.issn0022-1147-
dc.identifier.urihttp://hdl.handle.net/10722/238788-
dc.languageeng-
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147-
dc.relation.ispartofJournal of Food Science-
dc.rightsPreprint This is the pre-peer reviewed version of the following article: [FULL CITE], which has been published in final form at [Link to final article]. Authors are not required to remove preprints posted prior to acceptance of the submitted version. Postprint This is the accepted version of the following article: [full citation], which has been published in final form at [Link to final article]. -
dc.subjectACE inhibition-
dc.subjectFlavourzyme-
dc.subjectLactobacillus helveticus-
dc.subjectSkim milk-
dc.titleEffect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus-
dc.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.identifier.doi10.1111/1750-3841.13177-
dc.identifier.scopuseid_2-s2.0-84953835915-
dc.identifier.hkuros271435-
dc.identifier.volume81-
dc.identifier.issue1-
dc.identifier.spageM135-
dc.identifier.epageM43-
dc.identifier.isiWOS:000368133500023-
dc.publisher.placeUnited States-
dc.identifier.issnl0022-1147-

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