Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate-Reference-Cited by-同舟云学术

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate

Published:2014-03 Issue:3 Volume:97 Page:1225-1232
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Campbell R.E.,Gerard P.D.,Drake M.A.

Funder

Dairy Research Institute

DSM Food Specialties Inc.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

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3. Cold enzymatic bleaching of fluid whey;Campbell;J. Dairy Sci.,2013

4. The use of lactoperoxidase for the bleaching of fluid whey;Campbell;J. Dairy Sci.,2012

5. The impact of starter culture and annatto on the flavor and functionality of whey protein concentrate;Campbell;J. Dairy Sci.,2011

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