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Journal: FoodsVolume: 9Number: 310
Article: 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
  • Authors:
  • Sofie Buhler1,
  • Ylenia Riciputi2 and
  • Giuseppe Perretti3
  • et al.
Link: https://www.mdpi.com/2304-8158/9/3/310

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