Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Cited by 14 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. Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham;Food Bioscience;2024-08
2. Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China;LWT;2022-01
3. Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages;Foods;2020-10-21
4. Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage;Foods;2020-09-13
5. Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products;Food Research International;2019-07
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