Accumulation of Short n-Chain Ethyl Esters by Esterases of Lactic Acid Bacteria Under Conditions Simulating Ripening Parmesan Cheese
Author:
Funder
Dairy Management, Inc
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference33 articles.
1. Study of the volatile fraction of Parmesan cheese;Barbieri;J. Agric. Food Chem.,1994
2. Italian cheese;Battistotti,1993
3. Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731;Castillo;J. Appl. Microbiol.,1999
4. Intracellular esterase from Lactococcus lactis subsp. lactis NCDO 763: Purification and characterization;Chich;Int. Dairy J.,1997
5. Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening;Coppola;Lait,2000
Cited by 46 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. Utilization of pectin with various degress of esterification by Bacteroides xylanisolvens;Bioactive Carbohydrates and Dietary Fibre;2024-12
2. In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations;Food & Function;2024
3. Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power;European Food Research and Technology;2023-11-11
4. Sensory Profiles of Very Hard Italian Cheeses and Related Varieties;Sensory Profiling of Dairy Products;2023-05-12
5. Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains;Food Research International;2023-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3