Enzymatic hydrolysis effects on immunoreactivity and nutritional quality of natural cow milk
2021
Abstract The aim of this study was to evaluate the immunoreactivity, pattern of the proteins, free amino acid (FAA) composition, and nutritional quality of cow milk (CM) following enzymatic hydrolysis. The results showed that enzymatic hydrolysis significantly affected the molecular weight (MW) distribution in CM, and most of the peptides exhibited MW of
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