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Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid

Antioxidant peptides are currently the focus of many studies, since they eliminate free radicals in the human body without harmful effects. In the present study, Lactobacillus casei L61 was used as a starter culture to ferment goat milk because of its high capacity to produce antioxidant peptides. A...

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Detalles Bibliográficos
Autores principales:	Shu, Guowei, Shi, Xiaoyu, Chen, Li, Kou, Jianbo, Meng, Jiangpeng, Chen, He
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024363/ https://www.ncbi.nlm.nih.gov/pubmed/29925814 http://dx.doi.org/10.3390/nu10060797

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