Optimizing Fermentation Conditions of Lactobacillus helveticus for Preparing ACE Inhibitory Peptides from Whey Protein
LU Hui-hui1 PAN Dao-dong1,2,* LU Li-shuang1
FOOD SCIENCE . 2010, (3): 165 -169 .  DOI: 10.7506/spkx1002-6300-201003037