Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Abstract In this study, profiles and functional properties such as antioxidant, mineral binding, and antimicrobial activities of water-soluble peptides from Turkish goat milk Tulum cheese and cow milk Tulum cheese were examined during the ripening period. According to the results of RP-HPLC, the num...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2018-10, Vol.38 (4), p.674-682
Hauptverfasser:	ÖZTÜRK, Hale İnci, AKIN, Nihat
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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