Changes in proteins and protease activities during ripening of cheese-like product from soymilk using Penicillium caseicolum.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
General Medicine
Cited by 5 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. A Novel Fermented Food Product Prepared from Soybean Protein-Calcium-Gel with Monascus Fungus: Changes in Protein and Nitrogen Compounds during Fermentation;Food Science and Technology Research;2009
2. Changes in Proteins during Nyufu Production.;Food Science and Technology Research;1999
3. Enzymatic Modification of Food Proteins to Improve the Functional Properties;Advances in Experimental Medicine and Biology;1997
4. The Purification and Characterization of Prolyl Aminopeptidase from Penicillium camemberti;Journal of Dairy Science;1993-09
5. Proteins as a Source of Flavour;Biochemistry of Food Proteins;1992
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