Exploring peptidome of by-products generated during Chhurpi production using Lactobacillus delbrueckii WS4 for identification of novel bioactive peptides

Rounak Chourasia, Gayatri Dabrha,Md Minhajul Abedin, Loreni C Phukon, Ashish Kumar Singh, D. Sahoo,Sudhir Singh,Amit Kumar Rai

Food & Function（2024）

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摘要

The considerable value of whey is evident in its significant potential applications and contributions to the functional foods and nutraceutical market. The by-product was obtained during functional chhurpi and novel...

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