Hydrolysis of milk proteins by bacteria used in cheese making-Reference-Cited by-同舟云学术

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Hydrolysis of milk proteins by bacteria used in cheese making

Published:1976-11 Issue:6 Volume:24 Page:1106-1113
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schmidt Ronald H.,Morris Howard A.,Castberg Helge B.,McKay Larry L.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60208a026

Cited by 29 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. Proteases: An overview on its recent industrial developments and current scenario in the revolution of biocatalysis;Materials Today: Proceedings;2023

2. Macronutrients, total aerobic bacteria counts and serum proteome of human milk during refrigerated storage;Food Bioscience;2020-06

3. One-step purification and characterization of an alkaline protease from haloalkaliphilic Bacillus sp.;Journal of Chromatography A;2005-05

4. Alkaline proteases: A review;Bioresource Technology;1998-06

5. Some Factors Influencing the Autolysis of Lactobacillus bulgaricus and Lactobacillus casei;Journal of Dairy Science;1998-03

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