Bioactive peptides in long-time ripened open texture semi-hard cheese
Bovine milk is an excellent source of bioactive peptides. The bioactive peptides are in an inactive state in the protein and are released during enzymatic activity, e.g. during cheese ripening. Specific properties of bioactive peptides from ripened cheese has been reported, e.g. antihypertensive, a...
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| Formato: | Second cycle, A1E |
| Lenguaje: | Inglés Inglés |
| Publicado: |
2012
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/5049/ |
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