Release of enzymes from liposomes during cheese ripening
Author:
Publisher
Elsevier BV
Subject
Pharmaceutical Science
Reference23 articles.
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3. Encapsulation and simulated release of enzymes using lecithin vesicles;Koide;Int. J. Food Sci. Technol.,1987
4. Microfluidized liposomes for the acceleration of cheese ripening;Larivière;Int. Dairy J.,1991
5. Preparation of liposomes by a simple emulsification technique;Laloy;Biotechnol. Tech.,1994
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