Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion

作者：Yawen Geng, Yuanrong Zheng, Ran Zhou, Ming Ma · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114714 · 被引用次数：12 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Food Industry and Aquatic Biology