Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking-Reference-Cited by-同舟云学术

Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking

Published:2019-04 Issue: Volume:91 Page:178-184
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Gomes Sandra,Belo Ana Teresa,Alvarenga Nuno,Dias João^ORCID,Lage Patrícia,Pinheiro Cristina,Pinto-Cruz Carla,Brás Teresa,Duarte Maria F.,Martins António P.L.

Funder

ValBioTecCynara

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference31 articles.

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2. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review;Amira;International Journal of Food Properties,2017

3. Morphological evaluation of cardoon (Cynara cardunculus L.): Assessing biodiversity for applications based on tradition, innovation and sustainability;Barracosa;Genetic Resources and Crop Evolution,2018

4. Selected cardoon (Cynara cardunculus L.) genotypes suitable for PDO cheeses in Mediterranean regions;Barracosa;Chemistry and Biodiversity,2018

5. Properties and applications of phytepsins from thistle flowers;Cavalli;Phytochemistry,2013

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