White cheeses as a potential source of bioactive peptides

@inproceedings{Bara2017WhiteCA,
  title={White cheeses as a potential source of bioactive peptides},
  author={Miroljub B Bara{\'c} and Mirjana B. Pe{\vs}i{\'c} and Tanja Vu{\vc}i{\'c} and Milena Vasi{\'c} and Milutin Smiljanić},
  year={2017}
}
In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific… Expand

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