Occurrence of the Angiotensin-Converting Enzyme–Inhibiting Tripeptides Val-Pro-Pro and Ile-Pro-Pro in Different Cheese Varieties of Swiss Origin - Bütikofer, U.; Meyer, J.; Sieber, R.; Walther, B.; Wechsler, D. (Journal of dairy science, 2008)
Keywords: analysis; Angiotensin-Converting Enzyme Inhibitors; Angiotensin-Converting Enzyme Inhibitors - analysis; angiotensin-converting enzyme-inhibiting peptide; Antihypertensive Agents; Antihypertensive Agents - analysis; antihypertensive effect; Cheese; Cheese - analysis; cheese milk; cheese ripening; cheese starters; cheesemaking; cheeses; chemical structure; extra hard cheeses; food composition; functional foods; hard cheeses; Ile-Pro-Pro; medicinal properties; Oligopeptides; Oligopeptides - analysis; peptides; quantitative analysis; sampling; semisoft cheeses; Swiss cheese variety; Switzerland; Tandem Mass Spectrometry; Val-Pro-Pro; Switzerland; Val-Pro-Pro; angiotensin-converting enzyme-inhibiting peptide; Ile-Pro-Pro; Swiss cheese variety