SUPPLEMENTARY MATERIAL September, 2016 FOODCHEM-D-16-02404R1 Figure 1. Geographical location of the Jaguaribe area in the state of Ceará, Brazil. A: The region of milk production in Ceará (a, b, c, d, e, f and g). In B, an enlarged image shows the more specific location of the Jaguaribe area and cheese factories (F1 at F10). FIGURE CAPTIONS - Figure 2. Production flowchart of Jaguaribe Coalho cheese. Fig. 3. Reversed-phase chromatographic separation of water soluble peptides extracted from Jaguaribe Coalho cheese. Numbering refers to peaks sequenced in tables 2 and 3. Figure 4. Reversed-phase high performance liquid chromatography of Coalho cheese produced in the Jaguaribe region. C1 to C10: Samples 1 to 10 of the cheeses provided by the different cheese factories.
SUPPLEMENTARY MATERIAL September, 2016 FOODCHEM-D-16-02404R1 Figure 1. Geographical location of the Jaguaribe area in the state of Ceará, Brazil. A: The region of milk production in Ceará (a, b, c, d, e, f and g). In B, an enlarged image shows the more specific location of the Jaguaribe area and cheese factories (F1 at F10). FIGURE CAPTIONS - Figure 2. Production flowchart of Jaguaribe Coalho cheese. Fig. 3. Reversed-phase chromatographic separation of water soluble peptides extracted from Jaguaribe Coalho cheese. Numbering refers to peaks sequenced in tables 2 and 3. Figure 4. Reversed-phase high performance liquid chromatography of Coalho cheese produced in the Jaguaribe region. C1 to C10: Samples 1 to 10 of the cheeses provided by the different cheese factories.
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