Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by <i>Lactobacillus</i> and characterization of novel peptides with Antioxidative activity.

Panchal, Gauravkumar; Sakure, Amar; Hati, Subrota

Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity.

Panchal, Gauravkumar; Sakure, Amar; Hati, Subrota.

Afiliación

Panchal G; Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India.
Sakure A; Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat 388110 India.
Hati S; Department of Dairy Microbiology, Anand Agricultural University, Anand, Gujarat 388110 India.

J Food Sci Technol ; 59(6): 2295-2305, 2022 Jun.

Article en En | MEDLINE | ID: mdl-35602423

Palabras clave

Antioxidative peptides; Fermented; Goat milk; Lactobacillus; Production; Purification

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2022 Tipo del documento: Article