Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2003.01980.x/fullpdf
Reference38 articles.
1. The chemistry of flavour and texture generation in cheese
2. Proteinases in normal bovine milk and their action on caseins
3. Comparative Studies on Peptidases of Lactobacillus casei Subspecies
4. Microbiology of brines used to mature feta cheese
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