Proteolysis in Cheese during Ripening

Author:

Upadhyay V.K.,McSweeney P.L.H.,Magboul A.A.A.,Fox P.F.

Publisher

Elsevier

Cited by 86 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. Changes of total proteins during maturation period of Sjenica cheese;Zbornik radova 26. medunarodni kongres Mediteranske federacije za zdravlje i produkciju preživara - FeMeSPRum - zbornik radova;2024

2. Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments;International Journal of Dairy Technology;2023-03-07

3. Lactobacilli: Application in Food Industry;Lactobacillus - A Multifunctional Genus [Working Title];2022-09-17

4. The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd;International Journal of Dairy Technology;2022-06-24

5. Little Impact of NaCl Reduction in Swiss-Type Cheese;Frontiers in Nutrition;2022-06-16

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