SMEAL WIKI

Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening

Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Charitha J. Gamlath, Gregory J.O. Martin, Yacine Hémar, Muthupandian Ashokkumar
Year2020
VenueUltrasonics Sonochemistry
Typearticle
Citations71
DOI10.1016/j.ultsonch.2020.105140
OpenAlexW3022320900

Topics

Protein Hydrolysis and Bioactive PeptidesRipeningSonicationAntioxidantFood scienceChemistry