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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.)...

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Detalles Bibliográficos
Autores principales:	Mozzon, Massimo, Foligni, Roberta, Mannozzi, Cinzia, Zamporlini, Federica, Raffaelli, Nadia, Aquilanti, Lucia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353650/ https://www.ncbi.nlm.nih.gov/pubmed/32471174 http://dx.doi.org/10.3390/foods9060692

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