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
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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
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im Juli 2018 veröffentlichter wissenschaftlicher Artikel
@de
scientific article published on 04 July 2018
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2018
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name
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
@en
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
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type
label
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
@en
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
@nl
prefLabel
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
@en
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
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P2093
P2860
P50
P356
P1476
Antioxidant Properties of Buff ...... in Intestinal Epithelial Cells
@en
P2093
Antonella Messore
Eduardo Sommella
Giacomo Pepe
Manuela Giovanna Basilicata
Maria Carmina Scala
Simona Adesso
P2860
P356
10.3390/IJMS19071955
P407
P577
2018-07-04T00:00:00Z