Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

Journal of Dairy Science

Volumn 92, Issue 3, 2009, Pages 826-836

  Meyer, J ^a   Butikofer U ^a   Walther, B ^a   Wechsler, D ^a   Sieber, R ^a  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Angiotensin converting enzyme inhibiting peptide; Cheese ripening; Ile Pro Pro; Val Pro Pro

Indexed keywords

LACTOBACILLUS HELVETICUS;

DIPEPTIDYL CARBOXYPEPTIDASE; ISOLEUCYL PROLYL PROLINE; ISOLEUCYL-PROLYL-PROLINE; OLIGOPEPTIDE; VALYL PROLYL PROLINE; VALYL-PROLYL-PROLINE;

ANIMAL; ARTICLE; CHEESE; CLASSIFICATION; FOOD HANDLING; TIME;

ANIMALS; CHEESE; FOOD HANDLING; OLIGOPEPTIDES; PEPTIDYL-DIPEPTIDASE A; TIME FACTORS;

EID: 61449192388     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1531     Document Type: Article

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