Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
This study aimed at investigating the potential antifungal activity of low molecular weight peptides being a natural preservative generated from palm kernel cake (PKC) via solid state lacto-fermentation. Palm kernel cake was hydrolysed by L. casei generating a peptide mixture with a DH of 43.39% und...
| Published in: | LWT |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2020
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85091491626&doi=10.1016%2fj.lwt.2020.110206&partnerID=40&md5=1a0694e25450708019683eec23330e89 |