Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

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Journal

Title: International Dairy Journal

Abbreviated Title: International Dairy Journal

Publisher: Elsevier BV

ISSN (Print): 09586946

Publication date Created: May 2016

Publication date (Print): May 2016

Volume: 56

Pages: 169-178

Article

DOI: 10.1016/j.idairyj.2016.01.023

SO-VID: 5447e828-f113-4a48-82d7-cdec66382285

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion

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