Allium sativum and fish collagen enhanced proteolysis pattern of milk protein during cheddar cheese ripening-Reference-Cited by-同舟云学术

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Allium sativum and fish collagen enhanced proteolysis pattern of milk protein during cheddar cheese ripening

Published:2020-12 Issue: Volume:2 Page:100059
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Shori Amal Bakr,Baba Ahmad Salihin,Hoen Solear Liew Sien

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference20 articles.

1. Milk protein-derived bioactive peptides—novel opportunities for health promotion;Korhonen;IDF Bulletin,2001

2. Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review;Fox;Lait,1996

3. Fundamentals of Cheese Science. Cheese Rheology and Texture;Fox,1995

4. Profiles of proteinases in Gouda-type cheese;Igoshi;J. Dairy Sci.,1986

5. Advances in the study of proteolysis during cheese ripening;Sousa;Int. Dairy J.,2001

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