Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni

International Journal of Food Microbiology

Volumn 163, Issue 2-3, 2013, Pages 166-170

  Apud, Gisselle Raquel ^b   Vaquero, María José Rodríguez ^b   Rollan, Graciela ^a   Stivala, María Gilda ^b   Fernández, Pedro Aredes ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Bioactive peptides; Oenococcus oeni; Proteolysis; Wine

Indexed keywords

ANTIHYPERTENSIVE AGENT; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR;

ANTIOXIDANT ACTIVITY; ARGENTINA; ARTICLE; ENZYME ACTIVITY; MOLECULAR WEIGHT; OENOCOCCUS OENI; PROTEIN DEGRADATION; WINE;

EID: 84875776720     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.02.003     Document Type: Article

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