Open AccessThe Antithrombotic Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese
Author(s) -
Muhammad Anees Ur Rehman,
Khurram Ashfaq,
Tehreem Ashfaq,
Muhammad Abuzar Ghaffarı,
Nasir Ali,
Fatima Kazmi,
Nayab Sohail
Publication year - 2022
Publication title -
pakistan biomedical journal
Language(s) - English
Resource type - Journals
eISSN - 2709-2798
pISSN - 2709-278X
DOI - 10.54393/pbmj.v5i6.486
Subject(s) - food science , probiotic , lipolysis , ripening , starter , chemistry , antithrombotic , cheese ripening , mesophile , aroma , taste , bacteria , biology , biochemistry , medicine , adipose tissue , genetics , cardiology