Production of antioxidant and acei peptides from cheese whey discarded from mexican white cheese production

HIGHLIGHTS

• who: Sandra Teresita Martín-del-Campo and colleagues from the (UNIVERSITY) have published the Article: Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production, in the Journal: Antioxidants 2019, 8, 158 of /2019/
• what: The aim of this work was to evaluate the suitability of using this waste to produce bioactive peptides by enzymatic hydrolysis with a digestive enzyme. whey from white (Panela was concentrated to increase total protein and hydrolyzed with trypsin.
• how: Analysis of Variance (ANOVA) was applied to identify significant effect (p and . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.