Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening

Author:

Álvarez Ramos Lucibel,Arrieta Baez Daniel,Dávila Ortiz Gloria,Carlos Ruiz Ruiz Jorge,Manuel Toledo López Víctor

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference32 articles.

1. Association of Official Analytical Chemists (AOAC) (1997). Official methods of analysis. Arlington, VA: AOAC. Secs. 920.39, 925.09, 954.01.

2. Impact of heat-treated Lactobacillus helveticus on bioactive peptides in low-fat, semi-hard cheese;Ardö;Australian Journal of Dairy Technology,2009

3. Formation of free amino acids and bioactive peptides during the ripening of bulgarian white brined cheeses;Atanasova;Probiotics and Antimicrobial Proteins,2021

4. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening;Barać;Mljekarstvo,2016

5. Milk and dairy products as functional foods: A Review;Bhat;International Journal of Dairy Science,2011

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