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Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.
PLoS One. 2024 Jul 8;19(7):e0306552. doi: 10.1371/journal.pone.0306552. eCollection 2024.
PLoS One. 2024.
PMID: 38976689
Free PMC article.
An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses.
Rangel AHDN, Bezerra DAFVA, Sales DC, Araújo EOM, Lucena LM, Porto ALF, Véras ÍVUM, Lacerda AF, Ribeiro CVDM, Anaya K.
Rangel AHDN, et al. Among authors: bezerra dafva.
Foods. 2023 Nov 24;12(23):4261. doi: 10.3390/foods12234261.
Foods. 2023.
PMID: 38231707
Free PMC article.
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