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Release of Leu-Pro-Pro from corn gluten meal by fermentation with a Lactobacillus helveticus strain.
Ge, Hui-Juan; Zhang, Zhi-Kai; Xiao, Jun-Xia; Tan, Hai-Gang; Huang, Guo-Qing.
Affiliation
  • Ge HJ; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
  • Zhang ZK; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
  • Xiao JX; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
  • Tan HG; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
  • Huang GQ; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
J Sci Food Agric ; 102(3): 1095-1104, 2022 Feb.
Article in En | MEDLINE | ID: mdl-34312867
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oligopeptides / Zea mays / Lactobacillus helveticus / Glutens Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oligopeptides / Zea mays / Lactobacillus helveticus / Glutens Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article