Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference14 articles.
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2. Infrared spectroscopic evidence for calcium ion interaction with carboxylate groups of casein;Byler;J. Dairy Sci.,1989
3. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986
4. Prediction of Protein Structure and the Principles of Protein Conformation;Fasman,1989
5. Pressure effects on the stability of lipoxygenase: Fourier transform-infrared spectroscopy (FTIR) and enzyme activity studies;Heinisch;Z. Lebensm.-Unters Forsch.,1995
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