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Influence of starter cultures on the concentration of ACE-inhibiting tripeptides VPP and IPP in semi-hard cheese.

Walther B., Portmann R., Bütikofer U., Bosshart A., Egger L., Sieber R., Wechsler D.

Influence of starter cultures on the concentration of ACE-inhibiting tripeptides VPP and IPP in semi-hard cheese.

In: IDF World Dairy Summit. 20.-24. September , Hrsg. IDF, Berlin. 2009, 1-1.

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