Whey Protein Fermentation with <em>Aspergillus niger</em>: Source of Antioxidant Peptides
Aspergillus niger is a filamentous fungus that through its proteolytic activity, as a result of its proteases, hydrolyzes whey proteins into smaller peptides. These peptides are characterized by antioxidant properties due to the presence of specific amino acids, such as histidine, tyrosine, tryptoph...
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| Autores principales: | , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/87813 |
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