A comparative study of whey protein concentrate hydrolysates prepared from cow, water buffalo, goat, and sheep milk using flavourzyme and neutrase enzymes: investigation of bioactive properties and structural characterization

Journal of Food Measurement & Characterization 2026 Open access

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Authors: Abdullah Mohammed Naji, Mustafa Çam

DOI: 10.1007/s11694-026-04441-4

Cited by: 0

References: 58

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Insect Utilization and Effects Enzyme Catalysis and Immobilization

References 58