Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology-Reference-Cited by-同舟云学术

Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology

Published:1999-12 Issue:12 Volume:9 Page:865-875
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Gobbetti Marco,Lanciotti Rosalba,De Angelis Maria,Rosaria Corbo Maria,Massini Roberto,F. Fox Patrick

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference25 articles.

1. Accelerated ripening of Pecorino Umbro cheese;Corsetti;Journal Dairy Research,1998

2. Comparison of subcellular fractionation methods for Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris;Crow;International Dairy Journal,1993

3. Proteolysis in cheese during ripening;Fox;Food Review International,1996

4. Significance of non-starter lactic acid bacteria in Cheddar cheese;Fox;Australian Journal Dairy Technology,1998

5. Acceleration of cheese ripening;Fox;Antonie van Leeuwenhoek,1996

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