High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity (Englisch)
- Neue Suche nach: Giacometti Cavalheiro, Flávia
- Neue Suche nach: Parra Baptista, Débora
- Neue Suche nach: Domingues Galli, Bruno
- Weitere Informationen zu Domingues Galli, Bruno:
- https://orcid.org/0000-0002-1054-5747
- Neue Suche nach: Negrão, Fernanda
- Neue Suche nach: Nogueira Eberlin, Marcos
- Neue Suche nach: Lúcia Gigante, Mirna
- Neue Suche nach: Giacometti Cavalheiro, Flávia
- Neue Suche nach: Parra Baptista, Débora
- Neue Suche nach: Domingues Galli, Bruno
- Neue Suche nach: Negrão, Fernanda
- Neue Suche nach: Nogueira Eberlin, Marcos
- Neue Suche nach: Lúcia Gigante, Mirna
In:
Food Chemistry
;
333
;
2020
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:High protein yogurt with addition of Lactobacillus helveticus: Peptide profile and angiotensin-converting enzyme ACE-inhibitory activity
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Beteiligte:Giacometti Cavalheiro, Flávia ( Autor:in ) / Parra Baptista, Débora ( Autor:in ) / Domingues Galli, Bruno ( Autor:in ) / Negrão, Fernanda ( Autor:in ) / Nogueira Eberlin, Marcos ( Autor:in ) / Lúcia Gigante, Mirna ( Autor:in )
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Erschienen in:Food Chemistry ; 333
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:01.07.2020
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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