Open AccessACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese
Author(s) -
Leticia Hernández-Galán,
Anaberta CardadorMartínez,
Daniel Picque,
Henry-Éric Spinnler,
Micloth López del CastilloLozano,
Sandra T. Martín del Campo
Publication year - 2016
Publication title -
journal of food research
Language(s) - English
Resource type - Journals
eISSN - 1927-0895
pISSN - 1927-0887
DOI - 10.5539/jfr.v5n3p85
Subject(s) - ripening , chemistry , kjeldahl method , antioxidant , food science , dpph , cheese ripening , high performance liquid chromatography , nitrogen , chromatography , biochemistry , organic chemistry
International audienc
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom