D-amino acids (D-AAs) are increasingly recognized as measurable components of dietary exposure, arising mainly from microbial racemization and food-processing-related conversion. Dairy products, particularly fermented dairy foods, provide a useful model for examining this exposure because proteolysis, microbial metabol...
Yingying Dai, Ming-Yue Liu, Jia-Ying Fan et al.· Emirates Journal of Food and...· 0 citations
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