Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese

Proteolysis degree, biological activities, and water-soluble peptide patterns were evaluated in 12 month-ripened Parmigiano Reggiano (PR) cheeses collected in different dairy farms and showing different salt and fat content. Samples classified in high-salt and high-fat group (HH) generally showed lo...

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Detalles Bibliográficos
Autores principales: Solieri, Lisa, Baldaccini, Andrea, Martini, Serena, Bianchi, Aldo, Pizzamiglio, Valentina, Tagliazucchi, Davide
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408421/
https://www.ncbi.nlm.nih.gov/pubmed/32708820
http://dx.doi.org/10.3390/biology9070170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408421/
https://www.ncbi.nlm.nih.gov/pubmed/32708820
http://dx.doi.org/10.3390/biology9070170

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