2020
DOI: 10.1016/j.idairyj.2020.104668 View full text |Buy / Rent full text
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Abstract: The influence of ripening (12, 18 and 24 months) and in vitro digestion on the peptidomic profile of Parmigiano-Reggiano (PR) cheeses were investigated. Ripening and in vitro digestion thoroughly modified the peptidomic profile of the three cheeses. Twenty-six bioactive peptides were identified in undigested PR. Some peptides were degraded and others released during ripening. After digestion, 52 bioactive peptides were identified. Semi-quantitative data suggested that bioactive peptides released after digesti… Show more

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