Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional p...

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Detalles Bibliográficos
Autores principales: Di Nunzio, Mattia, Loffi, Cecilia, Chiarello, Elena, Dellafiora, Luca, Picone, Gianfranco, Antonelli, Giorgia, Di Gregorio, Clarissa, Capozzi, Francesco, Tedeschi, Tullia, Galaverna, Gianni, Bordoni, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840655/
https://www.ncbi.nlm.nih.gov/pubmed/35163932
http://dx.doi.org/10.3390/molecules27030664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840655/
https://www.ncbi.nlm.nih.gov/pubmed/35163932
http://dx.doi.org/10.3390/molecules27030664

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