A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study

Post time 2024-3-28 17:45:11

journal：Food Bioscience

Authors：Ruchita Khakhariya; Amar A. Sakure; Ruchika Maurya; Mahendra Bishnoi; Kanthi Kiran Kondepudi; Srichandan Padhi; Amit Kumar Rai; Zhenbin Liu; G.B. Patil; Maunil Mankad; Subrota Hati

Published date：2023-4-

DOI：10.1016/j.fbio.2023.102373

PDF link：https://www.sciencedirect.com/sc ... 21242922300024X/pdf

Article link：http://dx.doi.org/10.1016/j.fbio.2023.102373

Article Source：Elsevier BV。

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Post time 2024-3-28 17:45:12

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[Elsevier] A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study

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[Elsevier] A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study Copy

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[Elsevier] A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study