Effects of Lycium barbarum and fish collagen in cheese on the proteolytic degradation profile with anti-ACE activity
The effects of L. barbarum (LB) and/or fish collagen (FC) in cheese on the proteolytic degradation profile with anti-ACE activity were investigated. Four types of cheeses were made plain cheese (control), LB-cheese, FC-cheese (control), and LB-cheese + FC. Acidification of cheese, milk proteins prot...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Wiley
2021
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/26957/ |
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