Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference15 articles.
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5. The conversion of the αs1-casein-(1–23)-fragment by the free and bound form of the cell-envelope proteinase of Lactococcus lactis subsp. cremoris under conditions prevailing in cheese;Exterkate;System. Appl. Microbiol.,1993
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