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Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

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JinTao He, Wen Li, Jing Deng, QinLu Lin, Jie Bai, Lin Zhang & Yong Fang. (2023) An insight into the health beneficial of probiotics dairy products: a critical review. Critical Reviews in Food Science and Nutrition 63:32, pages 11290-11309.
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Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, María Estrella Sayas-Barbera, José Angel Perez-Alvarez & José M. Lorenzo. (2022) Autochthonous Starter Cultures in Cheese Production – A Review. Food Reviews International 0:0, pages 1-19.
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Judit Companys, Anna Pedret, Rosa M Valls, Rosa Solà & Vicente Pascual. (2021) Fermented dairy foods rich in probiotics and cardiometabolic risk factors: a narrative review from prospective cohort studies. Critical Reviews in Food Science and Nutrition 61:12, pages 1966-1975.
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Nam Joo Kang, Hyeon-Su Jin, Sung-Eun Lee, Hyun Jung Kim, Hong Koh & Dong-Woo Lee. (2020) New approaches towards the discovery and evaluation of bioactive peptides from natural resources. Critical Reviews in Environmental Science and Technology 50:1, pages 72-103.
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Yathisha U.G.Ishani Bhat, Iddya Karunasagar & Mamatha B.S.. (2019) Antihypertensive activity of fish protein hydrolysates and its peptides. Critical Reviews in Food Science and Nutrition 59:15, pages 2363-2374.
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Kejin Zhuang, Yujun Jiang, Mingyu Li, Hongfu Li, Xiaohan Feng, Xingguang Qu & Chaoxin Man. (2019) Expression of milk-derived angiotensin I-converting enzyme-inhibitory peptides in Lactococcus lactis. Food Biotechnology 33:2, pages 142-154.
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Nevin Şanlier, Büşra Başar Gökcen & Aybüke Ceyhun Sezgin. (2019) Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition 59:3, pages 506-527.
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