Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics

This study aims to determine the Blaťácké zlato cheese in vitro antioxidant activity and its correlation with specific peptides. A general physicochemical evaluation was also conducted, considering possible differences between batches. The antioxidant activity focused mainly on the nitrogen fraction...

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Bibliographic Details

Published in:	Foods
Main Authors:	Sandra T. Martín-del-Campo, Alexa Pérez-Alva, Sheba Sunny-Marottickal, Michaela Freyová, Tomáš Kudera, Iveta Klojdova, Diana K. Baigts-Allende
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Subjects:	Blaťácké zlato cheese ABTS DPPH total polyphenol content cheese characterization color
Online Access:	https://www.mdpi.com/2304-8158/14/13/2208