Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt

By O. Donkor, A. Henriksson, Todor Vasiljevic, N. Shah. 2005

163 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/f1a904dce11bc6249a3fbc6ce71f342b9815de19

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Citations in the corpus

• Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus (2009, background): “thermophilus population below 10 CFU/mL in soy (Angeles & Marth, 1971; Blagden & Gilliland, 2005; Donkor et al., 2005;Garro, De Valdez, Oliver, & De Giori, 1999a; Wang et al., 2002).”