Peptidomic profiling of fermented goat milk: considering the fermentation-time dependent proteolysis by Lactobacillus and characterization of novel peptides with Antioxidative activity.
Gauravkumar PanchalAmar SakureSubrota HatiPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05243-w.