Production and evaluation of enzyme-modified cheese adding protease or lipase to improve quality properties
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference27 articles.
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3. Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases;Kendirci;Food Bioprod. Process.,2020
4. A novel two stage process for the production of enzyme modified cheese;Kilcawley;Food Res. Int.,2006
5. Cheese making: new perspective in lipolysis and influence of exogenous enzymes in fatty acids and volatile compound profile of semi hard cheeses;Caputo,2021
Cited by 2 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. Solvent Tolerance Improvement of Lipases Enhanced Their Applications: State of the Art;Molecules;2024-05-22
2. Trends in the Use of Lipases: A Systematic Review and Bibliometric Analysis;Foods;2023-08-15
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