Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study
- DOI
- 10.3390/foods10010017
- Published
- 2020-12-23
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods10010017,
title = {Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study},
author = {Anna V. Begunova and Olga S. Savinova and Olga A. Glazunova and Konstantin V. Moiseenko and Irina V. Rozhkova and Tatyana V. Fedorova},
year = {2020},
journal = {Foods},
doi = {10.3390/foods10010017},
url = {https://doi.org/10.3390/foods10010017}
}RIS
TY - JOUR TI - Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study AU - Anna V. Begunova AU - Olga S. Savinova AU - Olga A. Glazunova AU - Konstantin V. Moiseenko AU - Irina V. Rozhkova AU - Tatyana V. Fedorova PY - 2020 JO - Foods DO - 10.3390/foods10010017 UR - https://doi.org/10.3390/foods10010017 ER -
APA
Begunova, A. V., Savinova, O. S., Glazunova, O. A., Moiseenko, K. V., Rozhkova, I. V., & Fedorova, T. V. (2020). Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow’s Milk: Fermentation and Peptidomics Study. Foods. https://doi.org/10.3390/foods10010017
Source records
- crossref · retrieved 2026-09-26T21:51:08.877Z