2Ganjam L S, Thornton W H, Marshall R T, MacDonald R S Antiproliferative effects of yogurt fractions obtained by membrane dialysis on cultured mammalian intestinal cells. J Dairy Sci, 1997, 80:2325-2329.
3Kunji E R S, Mierau I, Hagting A, et aL The proteolytic system of lactic acid bacteria. Antonie van Leeuwenhoek,1996, 70:187-221.
4Matar C, Goulet J. β-Casomorphin 4 milk fermented by a mutant of Lactobacillus helveticus. Int Dairy Journal, 1996, 6:383-397.
5Meisel H, Goepfert A, GUnther S. ACE-inhibitory activities in milk products. Milchwissenschaft, 1997,52:307-311.
6Pellegrino L, Battelli G, Resmini P, et al.Alkaline phosphatase inactivation during Grana Padano cheese-making and related effects on cheese characterization and ripening. Lair, 1997, 77:217-220.
7Smacchi E, Gobbetti M.Peptides from several Italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, Pseudomonas fluorescens ATCC 948 and to the angiotensin- I converting enzyme. Enzyme Microb Technol, 1998, 22:687-694.
8Smacchi E, Gobbetti M. Bioactive peptides in dairy products: synthesis an interaction with proteolytic enzymes. Food Microbiology, 2000, 17:129-141.
9Stepaniak L, Fox P F, Srhaug T, et al. Effect of peptides from the sequence 58-72 of β-casein on the activity of endopeptidase, aminopeptidase and X-prolyl-dipeptidyl aminopeptidase from Lactococcus.Agric Food Chem, 1995, 43:849-853.
10Yamamoto N, Akino A, Takano T. Antihypertensive effect of the peptides derived from Lactobacillus helveticus CP790. J Dairy Sci, 1994, 77:917-922.