White cheeses as a potential source of bioactive peptides-Reference-Cited by-同舟云学术

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White cheeses as a potential source of bioactive peptides

Published:2017-02-16 Issue: Volume: Page:3-16
ISSN:0026-704X
Container-title:Mljekarstvo
language:
Short-container-title:Mljekarstvo

Author:

Barać Miroljub

Publisher

Croatian Dairy Union

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality and healthy aspects of Lider cheese at different stages of ripening;Mljekarstvo;2024-06-11

2. Variation of bioactive potentials during the production of enzyme-modified cheese;International Dairy Journal;2023-12

3. Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey;Journal of Food Science;2023-10-09

4. Protein, fatty acid, mineral profiles and antioxidant potential of Kupres cheese at different stage of ripening;Mljekarstvo;2022-10-06

5. The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog);Annals of Animal Science;2022-01-01

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