论文信息 - Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells - 字舞流文

Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells

P. Campiglia | E. Sommella | M. Sala | G. Pepe | C. Ostacolo | Simona Adesso | S. Marzocco | M. C. Scala | G. Autore | A. Messore | M. Basilicata