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| 1 | Influence of fermentation tem-perature and autolysis on ACE -inhibitory acitvity and peptide pro-files of milk fermented by selected strains of Lactobacillus helveti-cus and Lactococcus lactis 显示文摘 | Otte J Lenhard T Flambard B | 2011 | International dairy journal2011，21，4： | 1 |
| 2 | Peptideprofiles and angiotensin -I -converting enzyme inhibitory activityof fermented milk products : Effects of bacterial strain, fermentationpH,and storage time显示文摘 | Nielsen MS Martinussen T Flambard B | 2009 | International Dairy Journal2009，19，3： | 1 |
| 3 | The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension显示文摘 | Usinger L Jensen LT Flambard B | 2010 | J Hum Hypertens2010，24，： | 1 |
| 4 | Characterisation of poly( p - phenylenebenzobisoxazole) fibres by solid state NMR显示文摘 | Bourbigot S Flambard X Revel B | 2002 | European Polymer Journal2002，38，8： | 1 |
| 5 | Peptide profiles and angiotensin- I -converting enzyme inhibitory activity of fermenuxl milk products: Effect of bacterial strain, fermentation pH, and storage time显示文摘 | NIELSEN M S MARTINUSSEN T FLAMBARD B et ai | 2009 | International Dairy Journal2009，19，3： | 1 |
| 6 | The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase显示文摘 | Flambard B Helinek S Richard J | 1998 | Applied and Environmental Microbiolo- gy1998，64，6： | 1 |
| 7 | Peptide profiles and artgiotensin- I -converting enzyme inhibitory activity of fermented milk products: effect of bacteriai strain, fermentation pH, and storage time显示文摘 | NIELSEN M S MARTINUSSEN T FLAMBARD B | 2009 | International Dairy Journal2009，19，： | 1 |
| 8 | Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products:effects of bacterial strain,fermentation pH,and storage time显示文摘 | NIELSEN M S MARTINUSSEN T FLAMBARD B | 2009 | International Dairy Journal2009，19，： | 1 |
| 9 | Peptide profiles and angiotensin-Ⅰ-converting enzyme inhibitory activity of fermented milk products:effect of bacterial strain,fermentation pH,and storage time显示文摘 | Mette S Nielsen Torben Martinussen Bénédicte Flambard | 2009 | International Dairy Journal2009，19，： | 1 |
| 10 | Peptide profiles and angiotensin- I -converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time显示文摘 | NIELSEN M S MARTINUSSEN T FLAMBARD B | 2009 | International Dairy Journal2009，19，3： | 1 |
| 11 | Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time显示文摘 | NIELSEN M S MARTINUSSEN T FLAMBARD B | 2009 | International Dairy Journal2009，19，3： | 1 |
| 12 | Peptide profiles and angiotensin - I - converting enzyme inhibitory activi- ty of fermented milk products:Effect of bacterial strain, fermentation pH, and storage time 显示文摘 | Nielsen M S Martinussen T Flambard B | 2009 | International Dairy Journal2009，19，3： | 1 |
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