Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”

Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”

In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This study aimed to assess the biopeptide profile of Tsala...

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Bibliographic Details
Main Authors: Ermioni Meleti, Maria Alexandraki, Antonia Samara, Cecilia Loffi, Tullia Tedeshi, Gianni Galaverna, Athanasios Manouras, Michalis Koureas, Eleni Malissiova
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Dietetics
Subjects:
Tsalafouti
cheese
Greek
traditional
biopeptides
HPLC-MS
Online Access:https://www.mdpi.com/2674-0311/3/1/2

Internet

https://www.mdpi.com/2674-0311/3/1/2

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