Purification and characterization of an aminopeptidase (Pep C-like) from Lactobacillus casei subsp. casei IFPL 731 isolated from raw goat's milk cheese-Reference-Cited by-同舟云学术

Purification and characterization of an aminopeptidase (Pep C-like) from Lactobacillus casei subsp. casei IFPL 731 isolated from raw goat's milk cheese

Published:1997-10 Issue:10 Volume:7 Page:629-634
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

de Palencia Pilar Fernández,Peláez Carmen,Martín-Hernández Carmen

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference19 articles.

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3. Characterization of the Lactobacillus helveticus CNRZ32 pepC gene;Fernández;Applied and Environmental Microbiology,1994

4. Characterization of the aminopeptidase system from Lactobacillus casei subsp. casei IFPL 731;Fernández;Journal of Agricultural and Food Chemistry,1997

5. Bitterness in cheese: A review;Habibi-Najafi;CRC Critical Reviews in Food Science and Nutrition,1996

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