Open AccessEdamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential
Author(s) -
SITI LUTFIAH ANGGRAENI,
JAY JAYUS,
ANAK AGUNG ISTRI RATNADEWI,
Nurhayati Nurhayati
Publication year - 2022
Publication title -
biodiversitas journal of biological diversity
Language(s) - English
Resource type - Journals
eISSN - 2085-4722
pISSN - 1412-033X
DOI - 10.13057/biodiv/d230737
Subject(s) - lactobacillus paracasei , lactococcus lactis , lactobacillus , food science , chemistry , hydrolysate , fermentation , lactococcus , hydrolysis , abts , hydrolyzed protein , starter , dpph , antioxidant , biochemistry , lactic acid , bacteria , biology , genetics
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