Author:
Aljewicz Marek,Cichosz Grażyna
Funder
NCN (National Science Center, Warsaw, Poland)
Reference40 articles.
1. Effect of probiotic cultures Lactobacillus additive on the intensification of proteolysis in Dutch-type cheeses;Aljewicz;ZYWNOSC-Nauka Technologia Jakosc,2010
2. Influence of the probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on proteolysis patterns of edam Cheese;Aljewicz;Food Technology and Biotechnology,2014
3. The effect of probiotics (Lactobacillus rhamnosus HN001, Lactobacillus paracasei LPC-37, and Lactobacillus acidophilus NCFM) on the availability of minerals from Dutch-type cheese;Aljewicz;Journal of Dairy Science,2014
4. Fatty acids regulate pigmentation via proteasomal degradation of tyrosinase: a new aspect of ubiquitin-proteasome function;Ando;The Journal of Biological Chemistry,2004
5. AOAC official method 955.30, Cheese – Preparation of test portion procedure, AOAC official methods of analysis, 18th ed., 2005.
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