Biochemical and technological properties of moose (Alces alces) recombinant chymosin

Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making” standards is an urgent biotechnological task. Within...

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Detalles Bibliográficos
Autores principales: Balabova, D.V., Rudometov, A.P., Belenkaya, S.V., . Belov, A.N, Koval, A.D., Bondar, A.A., Bakulina, A.Yu., Rukhlova, E.A., Elchaninov, V.V., Shcherbakov, D.N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Federal Research Center Institute of Cytology and Genetics of Siberian Branch of the Russian Academy of Sciences 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9167822/
https://www.ncbi.nlm.nih.gov/pubmed/35774365
http://dx.doi.org/10.18699/VJGB-22-31

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9167822/
https://www.ncbi.nlm.nih.gov/pubmed/35774365
http://dx.doi.org/10.18699/VJGB-22-31

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