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Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture

Growing expectations of consumers of fermented dairy products urge the search for novel solutions that would improve their organoleptic properties and in the case of rennet cheeses-that would also accelerate their ripening process. The aim of this study was to determine the peptidolytic activities a...

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Publicat a:Appl Biochem Biotechnol
Autors principals: Garbowska, Monika, Pluta, Antoni, Berthold-Pluta, Anna
Format: Artigo
Idioma:Inglês
Publicat: Springer US 2014
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Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4346669/
https://ncbi.nlm.nih.gov/pubmed/25542242
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12010-014-1453-6
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