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Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

机译:白牛奶酪不同熟化阶段的水溶性和非水溶性蛋白质组分的蛋白质谱和总抗氧化能力

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摘要

This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific...
机译:这项研究的重点是从过热(90°C,10分钟)的牛奶中制备的白色盐水干酪的蛋白水解和蛋白质的总抗氧化能力。牛奶过热的白色盐水牛奶酪经过特定的...

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