ArticleInternational journal of molecular sciences2018

Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells.

Manuela Giovanna Basilicata et al.PubMed ↗Full text ↗Publisher ↗

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