Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2013.821696
Reference28 articles.
1. In vitro gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: Molecular characterization of the products and assessment of their IgE binding abilities
2. Antioxidant activity of unexplored indole derivatives: Synthesis and screening
3. Antioxidants in Foods: State of the Science Important to the Food Industry
4. A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening
5. Biologically active peptides and enzymatic approaches to their production
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