Purification and Characterization of Milk Clotting Enzyme from Artichoke (Cynara cardunculus L.) Flowers as Coagulant on White Soft Cheese
Author:
Publisher
Science Alert
Subject
Animal Science and Zoology,Food Animals
Link
https://www.scialert.net/fulltext/?doi=ijds.2017.254.265&org=10
Cited by 17 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. The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture;Journal of Genetic Engineering and Biotechnology;2023-12
2. CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ;Gıda;2023-08-15
3. Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review;Foods;2023-08-12
4. Bioactive Compounds from Artichoke and Application Potential;Food Technology and Biotechnology;2023-07-16
5. Chemical Characterization of Aspartic Protease from Artichoke Flower (Cynara cardunculus L. var scolymus) Using MIR Spectroscopy and Analytical Measurements;Journal of the Brazilian Chemical Society;2023
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