Ali, A. H. Et Al. 2024. Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk. Food Chemistry , vol.460 .

Ali, A. H., Öztürk, H. İ., Eylem, C. C., Nemutlu, E., Tarique, M., Subhash, A., ... Liu, S.(2024). Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk. Food Chemistry , vol.460.

Ali, Abdelmoneim Et Al. "Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk," Food Chemistry , vol.460, 2024

Ali, Abdelmoneim H. Et Al. "Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk." Food Chemistry , vol.460, 2024

Ali, A. H. Et Al. (2024) . "Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk." Food Chemistry , vol.460.

@article{article, author={Abdelmoneim H. Ali Et Al. }, title={Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk}, journal={Food Chemistry}, year=2024}