Francisca Diana da Silva Araújo | SLACA | Galoá Proceedings

ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP

Francisca Diana da Silva Araújo

Papers (1)

SALT REDUCTION AFFECTS THE RELATIVE INTENSITY OF THE ANTIHYPERTENSIVE PEPTIDE αs1-CN (f1-9) RELEASED DURING PRATO CHEESE RIPENING
Débora Parra Baptista ¹
Francisca Diana da Silva Araújo ²
Marcos Nogueira Eberlin ²
Mirna Lucia Gigante ¹
¹ Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP
² ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP
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71285

Food and Health (AS)

Pôster

Co-authors (3)