Comparative evaluation of casein hydrolysates obtained by chymotrypsin and starter-culture hydrolysis under optimized conditions. Scifood, Nitra, Slovakia, v. 20, n. 1, p. 361–374, 2026. DOI: 10.5219/scifood.117. Disponível em: https://scifood.eu/journal/index.php/1/article/view/117. Acesso em: 7 may. 2026.