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Antioxidant Peptides Derived from Cheese Products via Single and Mixed Lactobacillus Strain Fermentation

Yu Liang1, Chun Chang1, Ting Jiang1

  • 1College of Food Science and Engineering, Ningbo University, Ningbo 315000, Zhejiang, P. R. China.

Journal of Agricultural and Food Chemistry
|September 16, 2024
PubMed

Keywords:
antioxidant functional peptidesantioxidative damage modelmixed startersprobiotic cheese

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