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Production and identification of antidiabetic and antioxidative peptides from fermented cheddar cheese whey with anti-inflammatory activity: a valorisation of dairy waste

Crossref DOI link: https://doi.org/10.1007/s13197-025-06349-1

Published Online: 2025-06-05

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

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