Article Versions Notes

Buhler S, Riciputi Y, Perretti G, Caboni MF, Dossena A, Sforza S, Tedeschi T. Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties. Foods. 2020; 9(3):310. https://doi.org/10.3390/foods9030310

Buhler, Sofie, Ylenia Riciputi, Giuseppe Perretti, Maria Fiorenza Caboni, Arnaldo Dossena, Stefano Sforza, and Tullia Tedeschi. 2020. "Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties" Foods 9, no. 3: 310. https://doi.org/10.3390/foods9030310

Buhler, S., Riciputi, Y., Perretti, G., Caboni, M. F., Dossena, A., Sforza, S., & Tedeschi, T. (2020). Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties. Foods, 9(3), 310. https://doi.org/10.3390/foods9030310