ACE-inhibitory activity of two hard cheeses at different ripening stages

In: Book of Abstracts of the 65th Annual Meeting of the European Association for Animal Production
Authors:
L. Basiricò University of Tuscia, Department of Agriculture, Forests, Nature and Energy, via S. C. De Lellis, s.n.c., 01100 Viterbo, Italy; nardone@unitus.it

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P. Morera University of Tuscia, Department of Agriculture, Forests, Nature and Energy, via S. C. De Lellis, s.n.c., 01100 Viterbo, Italy; nardone@unitus.it

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E. Catalani University of Tuscia, Department of Agriculture, Forests, Nature and Energy, via S. C. De Lellis, s.n.c., 01100 Viterbo, Italy; nardone@unitus.it

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U. Bernabucci University of Tuscia, Department of Agriculture, Forests, Nature and Energy, via S. C. De Lellis, s.n.c., 01100 Viterbo, Italy; nardone@unitus.it

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A. Nardone University of Tuscia, Department of Agriculture, Forests, Nature and Energy, via S. C. De Lellis, s.n.c., 01100 Viterbo, Italy; nardone@unitus.it

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Type:
Chapter
Pages:
397
DOI:
https://doi.org/10.3920/9789086867998_647

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