Identification of Hydrolyzed Peptides from Casein in Milk Fermented with Lactobacillus delbruekii subsp. bulgaricus IFO13953-Reference-Cited by-同舟云学术

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Identification of Hydrolyzed Peptides from Casein in Milk Fermented with Lactobacillus delbruekii subsp. bulgaricus IFO13953

Published:2005 Issue:3 Volume:76 Page:315-320
ISSN:1346-907X
Container-title:Nihon Chikusan Gakkaiho
language:ja
Short-container-title:Nihon Chikusan Gakkaiho

Author:

IGOSHI Keiji,HAMASUNA Hiroaki,KOBAYASHI Hiromasa,KUDO Yasufumi,MATUDA Shigeki

Publisher

Japanese Society of Animal Science

Subject

General Engineering

Reference20 articles.

1. 遠藤光春.小川俊次郎.亀井俊郎.高橋強.豊田正武.1984.乳製品試験法.注解(日本薬学会編).149-150.金原出版株式会社.東京.

2. Characterization of cell envelope-associated proteinases of thermophilic lactobacilli

3. Fox PF, Singh TK, McSweeney PLH. 1994. Proteolysis in Cheese during Ripening. In : Biochemistry of Milk Products (Andrews AT, Varley J eds). 1-31. Royal Society of Chemistry, Cambridge.

4. Identification of Peptides in Commercial Yogurt.

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