Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
- 2008-03-03
- Journal of Food Science 73(3)
- L. Ong
- N. Shah
- PubMed: 18387113
- DOI: 10.1111/j.1750-3841.2008.00689.x
- Low evidence