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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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      International Dairy Journal

      Elsevier BV

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          Journal
          International Dairy Journal
          International Dairy Journal
          Elsevier BV
          09586946
          May 2016
          May 2016
          : 56
          : 169-178
          10.1016/j.idairyj.2016.01.023
          © 2016

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

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