Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese-Reference-Cited by-同舟云学术

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Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese

Published:2000-04 Issue:4 Volume:83 Page:659-665
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Mucchetti G.,Locci F.,Gatti M.,Neviani E.,Addeo F.,Dossena A.,Marchelli R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference41 articles.

1. Enzymatic dehydration of l-glutamic acid;Akita;Biochem. Biophys. Res. Commun.,1959

2. Science du Lait. Principes des Techniques Laitieres;Alais,1984

3. Pyrrolidone carboxyl peptidase (PCP): an enzyme that remove pyroglutamic acid (pGLU) from pGlu-peptides and pGlu-proteins;Awadé;Proteins Struct. Func. Genet.,1994

4. The action of ammonia and other bases on γ-methyl and γ-ethyl l-glutamate;Beecham;J. Am. Chem. Soc.,1954

5. Rapid identification of enterococci;Bosley;J. Clin. Microbiol.,1983

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