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-Castillo Lozano,
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
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