Identification of Peptides in Cheddar Cheese by Electrospray Ionization Mass Spectrometry
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Cited by 29 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Prato cheese with addition of Lactobacillus helveticus: Effect of culture preparation on peptide profile;Applied Food Research;2022-06
2. Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses;Food & Function;2021
3. Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility;LWT;2020-12
4. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture;Food Research International;2020-07
5. Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG;Food Research International;2019-09
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