Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese.

Foods · 2021 · PMC8307587 · PMID 34359531

Europe PMC DOI

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highly significantno p-value reported

Highly significant ( p ˂ 0.01) effect of spices was observed on the sensory score of color, flavor, taste, texture, and overall acceptability of processed cheddar cheese (buffalo milk) after ripening.

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a decreasing trendno p-value reported

The higher mean values for DPPH peptides were observed after 60 days of ripening but a decreasing trend was found after 120 days of ripening.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.