Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese
Serena Martini, Angela Conte, Davide Tagliazucchi
Topics & Concepts
RipeningDigestion (alchemy)PeptideFood scienceIn vitroChemistryCheese ripeningBiologyBiochemistryChromatographyProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsMeat and Animal Product Quality