Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4.6-soluble extract from Manchego cheese.
Poveda
Justa M
JM
Departamento de Química Analítica y Tecnología de Alimentos, Universidad de Castilla-La Mancha, Facultad de Ciencias Químicas, Campus Universitario, s/n, 13071 Ciudad Real, Spain. justamaria.poveda@uclm.es
Cabezas
Lourdes
L
Geary
Sinéad
S
McSweeney
Paul Lh
PL
D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D002851:Chromatography, High Pressure Liquid; D000431:Ethanol / Q000494:pharmacology; D005260:Female; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification; D010455:Peptides / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D012756:Sheep; D012995:Solubility
D008894:Milk Proteins; D010455:Peptides; D000431:Ethanol