Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

✍ Scribed by J. Meyer; U. Bütikofer; B. Walther; D. Wechsler; R. Sieber

• Book ID: 117972349
• Publisher: American Dairy Science Association
• Year: 2009
• Tongue: English
• Weight: 560 KB
• Volume: 92
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.2008-1531