Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses
Jivka Atanasova, Michèle Dalgalarrondo, Ilia Iliev, Penka Moncheva, Svetoslav Dimitrov Todorov, И. Иванова
Topics & Concepts
ChemistryPeptideAmino acidValineRipeningFood scienceCaseinCheese ripeningLysineLeucinePhenylalanineBiochemistryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProbiotics and Fermented Foods