Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles.
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DOI: 10.1016/j.foodchem.2021.131919
Abstract: Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences… read more here.
Keywords: yogurt; free amino; heat; small compounds ... See more keywords