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Journal: Int. J. Mol. Sci., 2018
Volume: 19
Number: 1955
Article:
Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells
Authors:
by
Manuela Giovanna Basilicata, Giacomo Pepe, Simona Adesso, Carmine Ostacolo, Marina Sala, Eduardo Sommella, Maria Carmina Scala, Antonella Messore, Giuseppina Autore, Stefania Marzocco and Pietro Campiglia
Link:
https://www.mdpi.com/1422-0067/19/7/1955
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