Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry-Reference-Cited by-同舟云学术

Isolation of Oligopeptides from the Water-Soluble Extract of Goat Cheese and Their Identification by Mass Spectrometry

Published:2000-12-08 Issue:1 Volume:49 Page:402-408
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sommerer N.¹,Salles C.¹,Promé D.¹,Promé J. C.¹,Le Quéré J. L.¹

Affiliation:

1. INRA Laboratoire de Recherches Sur les Arômes, 17 rue Sully, F-21065 Dijon Cedex, France, and IPBS-CNRS, Laboratoire Spectrométrie de Masse et Signaux Biologiques, 205 route de Narbonne, F-31077 Toulouse Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000200u

Reference63 articles.

1. Monitoring Cheddar cheese ripening by chemical indices of proteolysis

Cited by 20 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. Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening;Food Research International;2022-12

2. Antioxidant Activity of Milk and Dairy Products;Animals;2022-01-20

3. Production and transepithelial transportation of casein-derived peptides and identification a novel antioxidant peptide LHSMK;LWT;2021-11

4. Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey;LWT;2021-09

5. Antioxidant Peptides from Goat Milk Fermented by Lactobacillus casei L61: Preparation, Optimization, and Stability Evaluation in Simulated Gastrointestinal Fluid;Nutrients;2018-06-20