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Fermentation
Volume 9
Issue 3
10.3390/fermentation9030270
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Journal: Fermentation, 2023
Volume: 9
Number: 270

Article: Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study
Authors: by Ahmed Helal, Chiara Nasuti, Laura Sola, Giada Sassi, Davide Tagliazucchi and Lisa Solieri
Link: https://www.mdpi.com/2311-5637/9/3/270

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