ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

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https://hal-agroparistech.archives-ouvertes.fr/hal-01583746
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Submitted on : Thursday, September 7, 2017 - 5:46:40 PM
Last modification on : Thursday, February 28, 2019 - 5:42:52 PM

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Leticia Hernández-Galán, Anaberta Cardador-Martínez, Daniel Picque, Henry Eric Spinnler, Micloth López-Del-Castillo Lozano, et al.. ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese. Journal of Food Research, 2016, 5 (3), pp.85. ⟨10.5539/jfr.v5n3p85⟩. ⟨hal-01583746⟩

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