High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

The process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular ec...

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Detalles Bibliográficos
Autores principales: Montone, Carmela Maria, Aita, Sara Elsa, Cavaliere, Chiara, Cerrato, Andrea, Laganà, Aldo, Piovesana, Susy, Capriotti, Anna Laura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587072/
https://www.ncbi.nlm.nih.gov/pubmed/34770881
http://dx.doi.org/10.3390/molecules26216472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587072/
https://www.ncbi.nlm.nih.gov/pubmed/34770881
http://dx.doi.org/10.3390/molecules26216472

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