Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli

Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and...

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Detalles Bibliográficos
Autores principales: Garbowska, Monika, Pluta, Antoni, Berthold-Pluta, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700546/
https://www.ncbi.nlm.nih.gov/pubmed/33266479
http://dx.doi.org/10.3390/molecules25225465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700546/
https://www.ncbi.nlm.nih.gov/pubmed/33266479
http://dx.doi.org/10.3390/molecules25225465

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