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Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening

  • Published:1985-01 Issue:2 Volume:16 Page:85-96
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Polo C.,Ramos M.,Sánchez R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Variation of free amino acids in Kashkawal ‘Dalia’ cheese during ripening;Buruiana;Egyptian J. Dairy Sci.,1982

2. The protein degradation in Cheddar cheese manufactured from milk treated with lactase;Gooda;Milchwiss.,1983

3. The quantitative measurement of whey proteins using polyacrylamide gel electrophoresis;Hillier;J. Dairy Res.,1976

4. Levures isolées du fromage de Mahon. Etude enzymatique;Iǹigo Leal,1982

5. Accumulation of free amino acids during cheese ripening of some types of Danish cheese;Ismail;Milchwiss.,1972
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