Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells-Reference-Cited by-同舟云学术

Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells

Published:2016-02-26 Issue:4 Volume:81 Page:H991-H1000
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gandhi Akanksha¹,Shah Nagendra P.¹

Affiliation:

1. Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong

Publisher

Wiley

Subject

Food Science

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