Identification of antioxidant peptides from Cheddar cheese made with Lactobacillus helveticus

Publication date: Available online 5 January 2021Source: LWTAuthor(s): Wanshuang Yang, Xinyue Hao, Xiuxiu Zhang, Gengxu Zhang, Xiaodong Li, Lu Liu, Yue Sun, Yue Pan
Source: LWT Food Science and Technology - Category: Food Science Source Type: research