Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese-Reference-Cited by-同舟云学术

Investigation of the ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides from cheese

Published:2000-01 Issue:1-2 Volume:10 Page:75-79
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Koka Ramarathna,Weimer Bart C

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

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2. Presence and activity of psychrotrophic microorganisms in milk and dairy products;Cousin;Journal of Food Protection,1982

3. Creamer, L. K. (1978). Degradation of casein components during cheese ripening. Fifth International Congress of Food Science and Technology, Kyoto, Japan (p. 52).

4. Determination of milk proteins by capillary electrophoresis;De Jong;Journal of Chromatography,1993

5. Comparison of strains of Streptococcus cremoris for proteolytic activities associated with the cell wall;Exterkate;Netherlands Milk and Dairy Journal,1976

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