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Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal

Débora Parra Baptista1, Mirna Lúcia Gigante1

  • 1Department of Food Technology, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil.

Journal of the Science of Food and Agriculture
|February 5, 2021
PubMed

Keywords:
casein peptidesdairy proteinsdigestionproteolysisripening

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