Flavour peptides: the potential role of Lactococcal peptidases in their production
Author:
Affiliation:
1. Biotechnology and Enzymology Department, A.F.R.C. Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, U.K.
Publisher
Portland Press Ltd.
Subject
Biochemistry
Link
https://portlandpress.com/biochemsoctrans/article-pdf/19/3/685/518145/bst0190685.pdf
Cited by 6 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. Isolation and Identification of Peptides from the Diafiltration Permeate of the Water-Soluble Fraction of Cheddar Cheese;Journal of Agricultural and Food Chemistry;1998-10-07
2. Purification and Characterization of a Tripeptidase from Lactobacillus sake;Journal of Agricultural and Food Chemistry;1998-01-01
3. Bacterial aminopeptidases: Properties and functions;FEMS Microbiology Reviews;1996-07
4. The lactococcal cell envelope proteinases: Differences, calcium-binding effects and role in cheese ripening;International Dairy Journal;1995-01
5. Aminopeptidase N fromStreptococcus salivariussubsp.thermophilusNCDO 573: purification and properties;Journal of Applied Bacteriology;1994-09
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