2 results
Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature
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- Journal:
- Journal of Dairy Research / Volume 81 / Issue 4 / November 2014
- Published online by Cambridge University Press:
- 14 July 2014, pp. 394-402
- Print publication:
- November 2014
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Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt
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- Journal:
- Journal of Dairy Research / Volume 70 / Issue 2 / May 2003
- Published online by Cambridge University Press:
- 09 May 2003, pp. 227-232
- Print publication:
- May 2003
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- Article
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