Purification and characterization of a dipeptidase from Lactobacillus curvatus DPC2024
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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3. Use of the ninhydrin reagent to assess proteolysis in cheese during ripening;Folkerstma;Journal of Dairy Research,1992
4. Proteolysis during cheese manufacture and ripening;Fox;Journal of Dairy Science,1989
5. The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase;Gobbetti;Applied and Environmental Microbiology,1996
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1. Biochemistry of Cheese Ripening: Proteolysis;Cheese;2017
2. Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture;Applied Biochemistry and Biotechnology;2014-12-27
3. Characterization of a Bifidobacterium longum BORI Dipeptidase Belonging to the U34 Family;Applied and Environmental Microbiology;2007-09
4. Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification;Applied and Environmental Microbiology;2004-10
5. Proteolysis in Cheese during Ripening;Cheese: Chemistry, Physics and Microbiology;2004
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