机译:熟高萨尔奶酪的8个月成熟过程中的蛋白水解综合分析
Center of Food and Fermentation Technologies, Akadeemia tee 15A,Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15;
Center of Food and Fermentation Technologies, Akadeemia tee 15A;
Center of Food and Fermentation Technologies, Akadeemia tee 15A,Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15;
Center of Food and Fermentation Technologies, Akadeemia tee 15A;
Center of Food and Fermentation Technologies, Akadeemia tee 15A;
Center of Food and Fermentation Technologies, Akadeemia tee 15A,Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15;
high-cooked cheese; cheese ripening; proteolysis; cheese peptidomics;
机译:Ragusano奶酪成熟过程中蛋白水解的化学计量分析
机译:通过RP-HPLC分析其含氮组分来表征软干酪蛋白水解。成熟时间和采样区的影响
机译:通过RECA基因序列分析鉴定Lactobacillus pentosus,Lactobacillus peraparum和Lactobacillus plantarum的Lighvan Cheene中的4个月成熟时期
机译:使用耐热性启动剂副干酪乳杆菌0196和粪肠球菌0165对哈洛米干酪和新哈洛米型干酪进行熟化过程中的微丝和蛋白水解以及米科氏毛球菌的蛋白酶
机译:通过鼠李糖乳杆菌S93的天然或重组酶的游离或包封形式增强切达干酪和酶改性干酪的蛋白水解作用。
机译:延长硬奶酪成熟度的影响:帕玛森芝士奶酪长达50个月的多参数表征
机译:Ragusano奶酪成熟过程中蛋白质溶分的化学计量统计学分析