Le Lait

Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.

Lydia Ong, Anders Henriksson and Nagendra P. Shah

Lait, 87 2 (2007) 149-165

Published online: 26 April 2007

DOI: 10.1051/lait:2007004

Lydia Ong

Anders Henriksson

Nagendra P. Shah

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