Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiaona Liang, Jiao Cheng, Jing Sun, Mei Yang, Xue Luo, Hui Yang, Junrui Wu, Zongzhou Wang, Xiqing Yue, Yan Zheng
Source: LWT Food Science and Technology - Category: Food Science Source Type: research