Home ›
Entities
› academia
› Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
Research article (International Dairy Journal, 2016) · cited 65× · AI/ML
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion
Summary
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion is a scholarly article[1].
Key Facts
Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion. Retrieved May 24, 2026, from https://4ort.xyz/entity/commercial-cheeses-with-different-texture-have-different-disintegration-and-protein-peptide-release-rates-during-simulat
MLA“Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/commercial-cheeses-with-different-texture-have-different-disintegration-and-protein-peptide-release-rates-during-simulat.
BibTeX@misc{4ortxyz_commercial-cheeses-with-different-texture-have-different-disintegration-and-protein-peptide-release-rates-during-simulat_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion}}, year = {2026}, url = {https://4ort.xyz/entity/commercial-cheeses-with-different-texture-have-different-disintegration-and-protein-peptide-release-rates-during-simulat}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion — https://4ort.xyz/entity/commercial-cheeses-with-different-texture-have-different-disintegration-and-protein-peptide-release-rates-during-simulat (retrieved 2026-05-24)
