المؤلفون: CHAVES LOPEZ, CLEMENCIA, SERIO, ANNALISA, PAPARELLA, Antonello, MARTUSCELLI, MARIA, CORSETTI, Aldo, TOFALO, ROSANNA, SUZZI, Giovanna

المساهمون: CHAVES LOPEZ, Clemencia, Serio, Annalisa, Paparella, Antonello, Martuscelli, Maria, Corsetti, Aldo, Tofalo, Rosanna, Suzzi, Giovanna

مصطلحات موضوعية: Co-colture starter, Angiotensin converting enzyme, Fermented milk

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000338597100018; volume:42; firstpage:117; lastpage:121; numberofpages:5; journal:FOOD MICROBIOLOGY; http://hdl.handle.net/11575/34810; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84897437413

الاتاحة: http://hdl.handle.net/11575/34810
https://doi.org/10.1016/j.fm.2014.03.005

المؤلفون: Giovanna Suzzi, Annalisa Serio, Maria Martuscelli, Rosanna Tofalo, Antonello Paparella, Aldo Corsetti, Clemencia Chaves-López

مصطلحات موضوعية: Taste, Microbiology, Enterococcus faecalis, chemistry.chemical_compound, Kluyveromyces marxianus, Yeasts, Animals, Humans, cardiovascular diseases, Food science, Co-colture starter, biology, Bacteria, Angiotensin converting enzyme, Fermented milk, food and beverages, biology.organism_classification, Yeast, Torulaspora, Lactic acid, Milk, chemistry, Fermentation, Proteolysis, Lactobacillus plantarum, Food Science, Antimicrobial Cationic Peptides

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::732764e5cbd57938ed6f6799e3c70635
http://hdl.handle.net/11575/34810