Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry

Degradation of β-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 106, April 2018, Pages 98-104

Duc Doan Nguyen, Francesco Busetti, Stuart Keith Johnson, Vicky Ann Solah,