Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion.
作者： Laura Sánchez-Rivera , Isabel Diezhandino , José Ángel Gómez-Ruiz , José María Fresno , Beatriz Miralles
关键词: Gastrointestinal digestion 、 Blue cheese 、 Chromatography 、 Chemistry 、 Food science
摘要: Funded by: Consolider-Ingenio FUN-C-Food CSD 2007-063. Grant Number: AGL2011-24643 and Ministerio de Economia y Competitividad. L021A12-2.
core.ac.uk
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