Influence of high pressure homogenization on commercial protease from Rhizomucor miehei: Effects on proteolytic and milk-clotting activities
Author:
Funder
FAPESP
CAPES - Brazilian Federal Agency
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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3. Technological aspects and potential applications of (ultra) high-pressure homogenisation;Dumay;Trends in Food Science & Technology,2013
4. Heat inactivation of milk-clotting enzymes at different pH;Hyslop;Journal of Dairy Science,1979
5. Inactivation of PME and stabilization of opalescence in orange juice by dynamic high pressure;Lacroix;Food Research International,2005
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