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Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses.
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- المؤلفون: Shaukat, Amal1,2 (AUTHOR); Nadeem, Muhammad1 (AUTHOR); Ranjha, Muhammad Modassar A. N1 (AUTHOR) ; Teferra, Tadesse Fikre3 (AUTHOR); Rukh, Lala1 (AUTHOR); Sultan, Waleed2 (AUTHOR)
- المصدر:
International Journal of Food Properties. 2022, Vol. 25 Issue 1, p948-959. 12p. 2 Diagrams, 4 Graphs.
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