Study of the Oligopeptide Fraction in Grana Padano and Parmigiano-Reggiano Cheeses by Liquid Chromatography-Electrospray Ionisation Mass Spectrometry

2004 ◽  
Vol 10 (3) ◽  
pp. 421-427 ◽  
Author(s):  
Stefano Sforza ◽  
Gianni Galaverna ◽  
Erasmo Neviani ◽  
Costante Pinelli ◽  
Arnaldo Dossena ◽  
...  
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