Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese-Reference-Cited by-同舟云学术

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Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese

Published:2017 Issue:03 Volume:05 Page:
ISSN:2329-888X
Container-title:Advances in Dairy Research
language:
Short-container-title:J Adv Dairy Res

Author:

Kumura Haruto,Saito Chiharu,Taniguchi Yuko,Machiya Taiki,Takahashi Yutaroh,Kobayashi Ken,Kimura Akira

Publisher

OMICS Publishing Group

Cited by 9 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. Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139;Journal of Bioscience and Bioengineering;2024-05

2. Enzymatic activity of extracts from higher fungi for manufacturing fermented dairy products;Proceedings of Universities. Applied Chemistry and Biotechnology;2023-09-29

3. Recent Progress on Fungal Enzymes;Plant Mycobiome;2023

4. Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae;Food Research International;2022-08

5. A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi‐hard cheese;Journal of the Science of Food and Agriculture;2022-02-04

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