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Release of bioactive peptides from milk proteins by lactobacillus species

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Figure

Table 2.1 Different types of functional foods (Source from Spence, 2006)
Table 2.2 Modern classification of bovine milk proteins (Vasiljevic and Shah, 2009)
Figure 2.1 The structure of casein micelle in the sub-micelles model showing the protruding
Table 2.3. Some examples of the identified bioactive peptides in fermented milk and their
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