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Preparation of Ph-Responsive Chitosan Microspheres Containing Aminopeptidase and Their Potential Application in Accelerating Cheese Ripening
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Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture
Food Research International,
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Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA
LWT,
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LWT,
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Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
Food Research International,
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LWT,
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Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
Food Science and Technology International,
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Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening
International Dairy Journal,
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Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
Food Science and Technology International,
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