Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds

Time of ripening has a strong impact on shaping the valuable and recognizable characteristics of long-ripened types of cheese such as Parmigiano Reggiano (PR) due to the interrelationship between microbiota and proteolysis that occurs during ripening. The derived peptide profile is linked to cheese...

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Detalles Bibliográficos
Autores principales: Castellone, Vincenzo, Prandi, Barbara, Bancalari, Elena, Tedeschi, Tullia, Gatti, Monica, Bottari, Benedetta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445588/
https://www.ncbi.nlm.nih.gov/pubmed/36081785
http://dx.doi.org/10.3389/fmicb.2022.966239

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9445588/
https://www.ncbi.nlm.nih.gov/pubmed/36081785
http://dx.doi.org/10.3389/fmicb.2022.966239

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