David, Shlomit <br/><br/>
The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  04 2020 
 - 108964 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2019.108964  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aging<br/>Bioreactors<br/>Carrageenan--chemistry<br/>Chromatography, Liquid--methods<br/>Food Additives<br/>Humans<br/>Peptides--chemistry<br/>Tandem Mass Spectrometry--methods<br/>Trichloroacetic Acid--chemistry<br/>Whey Proteins--metabolism