Index Catalog // 蹄兔

清除过滤

过滤: Jurado Figueroa González, Ivonne 学科 Fermentation

Efecto del pH sobre el perfil de péptidos potencialmente bioactivos producidos por Lactococcus lactis subsp. cremoris NCFB 712

描述:	Milk protein derived peptides could exert physiology functions in human body, mainly antihypertensive activity by the inhibition of the Angiotensin Converting Enzyme (ACE). These peptides can be liberated by proteolytic microorganism during fermentation. In this work the effect of pH on the production of bioactive peptides during milk fermentation by...
学科:	Fermentation, Productos lácteos -- Microbiología, Lactococcus lactis subsp, Dairy products -- Microbiology, Fermentación, Péptidos, and Peptides
创造者:	Figueroa Hernández, Claudia Yuritzi
贡献者:	Rodriguez Serrano, Gabriela Mariana, Gimeno Seco, Miguel, Perraud Gaime, Isabelle, Cruz Guerrero, Alma Elizabeth, Figueroa González, Ivonne, and Jiménez Guzmán, Judith
出版者:	Universidad Autónoma Metropolitana
Posgrado:	Doctorado en Biotecnologia
语言:	spa
Año de publicación:	2012
权:	Acceso Abierto
执照:	Atribucion-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
Tipo de Recurso:	info:eu-repo/semantics/doctoralThesis
识别码:	https://doi.org/10.24275/uami.4m90dv72s