S. Sforza
- Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging
2012/06/18 by S. Sforza, Stefano Sforza, V. Cavatorta +9 · 18 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Chemistry · #Biochemistry #Biology #Cheese ripening #Cheesemaking #Chemistry #Composition (language) #Fermentation #Food science #Meat and Animal Product Quality #Oligopeptide #Peptide #Probiotics and Fermented Foods #Protein Hydrolysis and Bioactive Peptides #Ripening #Starter