Author:
Silva Hugo L.A.,Balthazar Celso F.,Esmerino Erick A.,Neto Roberto P.C.,Rocha Ramon S.,Moraes Jeremias,Cavalcanti Rodrigo N.,Franco Robson M.,Tavares Maria Inês B.,Santos Jânio S.,Granato Daniel,Costa Renata G.B.,Freitas Mônica Q.,Silva Márcia C.,Raices Renata S.L.,Senaka Ranadheera C.,Nazzaro Filomena,Mortazavian Amir M.,Cruz Adriano G.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference50 articles.
1. Effect of partial substitution of NaCl with KCl on proteolysis of Halloumi cheese;Ayyash;Journal of Food Science,2011
2. The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties;Ayyash;Journal of Dairy Science,2012
3. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance;Baptista;International Dairy Journal,2017
4. Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis;Bergamini;International Dairy Journal,2009
5. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract;Camo;Meat Science,2011
Cited by
65 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