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Effect of ripening on the release of BCM-7 like peptides in Cheddar cheese and in their simulated in-vitro digestive extracts prepared from cow milk containing β-casein A1 and β-casein A2 variant

Crossref DOI link: https://doi.org/10.1007/s13197-025-06316-w

Published Online: 2025-05-21

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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