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Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing
The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cut-offs from 500 to 4 kDa and the obtained protein-enriched fractions wer...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6936807/ https://www.ncbi.nlm.nih.gov/pubmed/31887121 http://dx.doi.org/10.1371/journal.pone.0226834 |