Partial Identification of Water-Soluble Peptides Released at Early Stages of Proteolysis in Sterilized Ovine Cheese-Like Systems: Influence of Type of Coagulant and Starter-Reference-Cited by-同舟云学术

Partial Identification of Water-Soluble Peptides Released at Early Stages of Proteolysis in Sterilized Ovine Cheese-Like Systems: Influence of Type of Coagulant and Starter

Published:2005-06 Issue:6 Volume:88 Page:1947-1954
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Silva S.V.,Malcata F.X.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference29 articles.

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3. The biochemistry of ripening;Choisy,2000

4. The selectivity of chymosin action on αs1- and β-caseins in solutions is modulated in cheese;Exterkate;Int. Dairy J.,1997

5. Biochemistry of cheese ripening;Fox,1999

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