The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial act...

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Detalles Bibliográficos
Autores principales: Barac, Miroljub, Vucic, Tanja, Zilic, Sladjana, Pesic, Mirjana, Sokovic, Marina, Petrovic, Jovana, Kostic, Aleksandar, Sredovic Ignjatovic, Ivana, Milincic, Danijel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462927/
https://www.ncbi.nlm.nih.gov/pubmed/30871005
http://dx.doi.org/10.3390/foods8030094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6462927/
https://www.ncbi.nlm.nih.gov/pubmed/30871005
http://dx.doi.org/10.3390/foods8030094

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