লোডিং...
Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses
Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensin-converting enzyme inhibition potential of cheddar cheese made from cow and buffalo milk before and afte...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Taylor & Francis Group
2022-12-01
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| মালা: | International Journal of Food Properties |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2070200 |
| ট্যাগগুলো: |
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