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Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli
Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and...
Zapisane w:
| Wydane w: | Molecules |
|---|---|
| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI
2020
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7700546/ https://ncbi.nlm.nih.gov/pubmed/33266479 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25225465 |
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