Pubblicazioni

Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.

Egger C., Ménard O., Abbuehl-Eng L., Duerr D., Stoffers H., Berthoud-dit-Gallon Marchand H., Meola M., Badertscher R., Blaser C., Dupont D., Portmann R.

Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion.

Food Chemistry, 340, 2021, 1-10.

Download englisch (6602 kB)

ISSN Print: 0308-8146
ISSN Online: 1873-7072
Digital Object Identifier (DOI): https://doi.org/10.1016/j.foodchem.2020.128154
Publikations-ID (Webcode): 44644 Per E-Mail versenden

Facebook X Xing LinkedIn

Precedenti progetti

https://www.agroscope.admin.ch/content/agroscope/it/home/themen/arbeitsprogramme-alt/arbeitsprogramm-2014-2017/oekologische-intensivierung/schaedlingsprognose-ueberwachung-obst-gemuesebau/publikatiionen.exturl.html/aHR0cHM6Ly9pcmEuYWdyb3Njb3BlLmNoL2RlLUNIL1BhZ2UvUH/VibGlrYXRpb24_ZWluemVscHVibGlrYXRpb25JZD00Njk4NCZw/YXJlbnRVcmw9JTJGZGUtQ0glMkZQYWdlJTJGUHVibGlrYXRpb2/5zbGlzdGUlMkZJbmRleE1pdGFyYmVpdGVyJTNGYWdyb3Njb3Bl/SWQlM0Q0NjI4JTI2cGFnZSUzRDE=.html