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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer US
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4346669/ https://www.ncbi.nlm.nih.gov/pubmed/25542242 http://dx.doi.org/10.1007/s12010-014-1453-6 |