Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses-Reference-Cited by-同舟云学术

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Effect of freeze–dried kefir culture on proteolysis in feta-type and whey-cheeses

Published:2010-03-15 Issue:2 Volume:119 Page:795-800
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dimitrellou Dimitra,Kandylis Panagiotis,Mallouchos Athanasios,Komaitis Michalis,Koutinas Athanasios A.,Kourkoutas Yiannis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 22 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

1. THE IMPACT OF STARTER CULTURES ON QUARK TYPE CHEESE PRODUCTION;GIDA / THE JOURNAL OF FOOD;2024-08-01

2. Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese;Toxins;2024-02-07

3. Analysis of the milk kefir pan-metagenome reveals four community types, core species, and associated metabolic pathways;iScience;2023-10

4. Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese;Foods;2023-04-29

5. Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese;Fermentation;2022-09-28

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