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October 18, 2020Comprehensive Reviews in Food Science and Food Safety

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

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Authors

KCKong Fei ChaiNanyang Technological UniversityAVAmanda Ying Hui VooNanyang Technological UniversityWCWei Ning ChenNanyang Technological University

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Cite This Study

Chai et al. (2020) studied this question.

synapsesocial.com/papers/6a178f5e4f2b3115b012b7a0https://doi.org/10.1111/1541-4337.12651
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk2015 · 41 citations
  2. 2Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation2011 · 87 citations