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Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

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Journal of Zhejiang University-SCIENCE B 16 (4) 317 (2015)
https://doi.org/10.1631/jzus.B1400230

Health Benefits of Fermented Foods and Beverages

R Malik and Sheenam Garg
Health Benefits of Fermented Foods and Beverages 297 (2015)
https://doi.org/10.1201/b18279-9

Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

B.N.P. Sah, T. Vasiljevic, S. McKechnie and O.N. Donkor
Journal of Dairy Science 98 (9) 5905 (2015)
https://doi.org/10.3168/jds.2015-9450

Properties of acid whey as a function of pH and temperature

Jayani Chandrapala, Mikel C. Duke, Stephen R. Gray, et al.
Journal of Dairy Science 98 (7) 4352 (2015)
https://doi.org/10.3168/jds.2015-9435

Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk

Jicheng Wang, Changkun Li, Jiangang Xue, et al.
Journal of Dairy Science 98 (6) 3655 (2015)
https://doi.org/10.3168/jds.2015-9336