Published in
Wiley, International Journal of Food Science + Technology, 5(52), p. 1252-1259
DOI: 10.1111/ijfs.13392
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Comparison of bioactive peptides prepared from sheep cheese whey using a food-grade bacterial and a fungal protease preparation
Journal article published in 2017 by
Grace Welsh,
Kate Ryder,
Jodi Brewster 
,
Christina Walker,
Sonya Mros,
Alaa El-Din A. Bekhit,
Alaa El‐Din A. Bekhit,
Michelle McConnell,
Alan Carne
,
Christina Walker,
Sonya Mros,
Alaa El-Din A. Bekhit,
Alaa El‐Din A. Bekhit,
Michelle McConnell,
Alan Carne
This paper was not found in any repository, but could be made available legally by the author.
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