Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG

Published 2019 View Full Article

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Title
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
Authors
Keywords
Bioactive peptides, Casein, Chemometrics, Dairy, Mass spectrometry, Proteolysis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 123, Issue -, Pages 393-402
Publisher
Elsevier BV
Online
2019-05-09
DOI
10.1016/j.foodres.2019.05.009

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