Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication

Autor:	Aunzar B. Lone, Hina F. Bhat, Sunil Kumar, Mehnaza Manzoor, Abdo Hassoun, Abderrahmane Aït-Kaddour, Tanyaradzwa E. Mungure, Rana Muhammad Aadil, Zuhaib F. Bhat
Rok vydání:	2023
Předmět:	General Medicine Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 423:136350
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2023.136350
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4d82140ca2d9c9e7338ac2b3738fe15b https://doi.org/10.1016/j.foodchem.2023.136350 Zobrazit plný text záznamu Full Text from ScienceDirect