Evaluation of Proteolysis, Antioxidant and Ace-Inhibitory Activities in a Model Cheese: Effect of Adjunct Lactobacilli, Ripening Time and Temperature
Author:
Publisher
Elsevier BV
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference35 articles.
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3. Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60;L Chen;LWT-Food Science and Technology,2021
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5. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir;P Gumus;Journal of Dairy Science,2019
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