Degradation of ß-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry

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Degradation of ß-casomorphins and identification of degradation products during yoghurt processing using liquid chromatography coupled with high resolution mass spectrometry

© 2017 Elsevier Ltd Liquid chromatography-high resolution mass spectrometry (LC-HRMS) was used to investigate the degradation of ß-casomorphin 5 (ß-CM5) and ß-casomorphin 7 (ß-CM7) by Streptococcus thermophilus and/or Lactobacillus delbrueckii ssp. bulgaricus, and to identify the degradation product...

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Bibliographic Details
Main Authors:	Nguyen, D., Busetti, F., Johnson, Stuart, Solah, Vicky
Format:	Journal Article
Published:	Elsevier 2018
Online Access:	http://hdl.handle.net/20.500.11937/62019

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