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Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Cheese consumption has been gradually increased in China. However, both the manufacturing process of cheese and the utilization of its main by-product were not well developed. Based on the sensory evaluation, Box-Behnken Design (BBD) was performed in the present study to optimize the cheese processi...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932959/ https://www.ncbi.nlm.nih.gov/pubmed/29725224 http://dx.doi.org/10.5851/kosfa.2018.38.1.052 |