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Journal: Foods, 2020
Volume: 9
Number: 310
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: by Sofie Buhler, Ylenia Riciputi, Giuseppe Perretti, Maria Fiorenza Caboni, Arnaldo Dossena, Stefano Sforza and Tullia Tedeschi
Link: https://www.mdpi.com/2304-8158/9/3/310

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