Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”
In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This study aimed to assess the biopeptide profile of Tsala...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2024-01-01
|
| Schriftenreihe: | Dietetics |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2674-0311/3/1/2 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|