Proteolytic Activities of Chymosin and Porcine Pepsin on Buffalo, Cow, and Goat Whole and β-Casein Fractions
Author:
Affiliation:
1. Laboratory of Dairy Science, Institute of Food Science, Swiss Federal Institute of Technology, CH-8092 Zürich, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9804443
Reference30 articles.
1. Specific action of milk-clotting enzymes on water buffalo caseins: I. Effect of chymosin on β-casein
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