Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses-Reference-Cited by-同舟云学术

Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses

Published:2020-06-05 Issue:1 Volume:13 Page:261-272
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

Atanasova Jivka,Dalgalarrondo Michele,Iliev Ilia,Moncheva Penka,Todorov Svetoslav D.^ORCID,Ivanova Iskra V.

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s12602-020-09669-0.pdf

Reference47 articles.

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4. Addeo F, Chianese L, Sacchi R, Spagna Musso S, Ferranti P, Malorni A (1994) Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/L. J Dairy Res 61(3):365–374. https://doi.org/10.1017/S0022029900030788

5. Ferranti P, Itolli E, Barone F, Malorni A, Garro G, Laezza P, Chianese L, Migliaccio F, Stingo V, Addeo F (1997) Combined high-resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry based identification of peptides and proteins in Grana Padano cheese. Lait 77:683–697. https://doi.org/10.1051/lait:1997649

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