Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb12246.x/fullpdf
Reference24 articles.
1. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage
2. Accelerated production of dry fermented sausage
3. Purification and characterization of an aminopeptidase from Lactobacillus delbrueckii subsp. bulgaricus
4. Nonprotein Nitrogen (NPN) and Free amino acid contents of dry, fermented and nonfermented sausages
Cited by 19 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. Lactic acid bacteria in meat fermentation: Dry sausage safety and quality;Lactic Acid Bacteria in Food Biotechnology;2022
2. Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages;Process Biochemistry;2020-02
3. Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages;LWT;2019-10
4. High-level expression and characterization of the Bacillus subtilis subsp. subtilis str. BSP1 YwaD aminopeptidase in Pichia pastoris;Protein Expression and Purification;2016-06
5. Effect of starter culture on proteolytic changes during processing of fermented beef sausages;Food Chemistry;2009-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3