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The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft mou...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer International Publishing
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096667/ https://www.ncbi.nlm.nih.gov/pubmed/30147226 http://dx.doi.org/10.1007/s11696-018-0490-y |