A decreasing trend in protein could be due to the hydrolysis of protein to short-chain peptides and amino acids and the production of water-soluble nitrogen compounds and the diffusion of these compounds during syneresis.
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The influence of co-encapsulated <i>L. plantarum</i> and <i>Silybum marianum</i> seed extract on the physicochemical properties of synbiotic cheese during ripening.
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