Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk
| Autor: | Kuroda, Motonaka *, Sasaki, Keita, Yamazaki, Junko, Kato, Yumiko, Mizukoshi, Toshimi |
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| Zdroj: | In Journal of Dairy Science September 2020 103(9):7801-7807 |
| Databáze: | ScienceDirect |
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