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The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft mou...
Gorde:
| Argitaratua izan da: | Chem Zvesti |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer International Publishing
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6096667/ https://ncbi.nlm.nih.gov/pubmed/30147226 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11696-018-0490-y |
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