Author:
Guldfeldt Lars Uhre,Sørensen Kim Ib,Strøman Per,Behrndt Henrik,Williams Dave,Johansen Eric
Subject
Applied Microbiology and Biotechnology,Food Science
Reference28 articles.
1. Studies of peptidolysis during early maturation and its influence on low-fat cheese quality;Ardö;Milchwissenschaft,1989
2. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme;Ardö;Journal of Dairy Research,1988
3. Association of Official Analytical Chemists (AOAC) (1995). Official Methods of Analysis 920.123 (16th ed.). Arlington, VA, USA.
4. Autolysis of two strains of Lactococcus lactis during cheese ripening;Chapot-Chartier;International Dairy Journal,1994
5. Peptidase and amino acid catabolism in lactic acid bacteria;Christensen;Antonie van Leeuwenhoek,1999
Cited by
31 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献