Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese
author
Taivosalo, Anastassia
Kriščiunaite, Tiina
Seiman, Andrus
Part, Natalja
Stulova, Irina
Vilu, Raivo
statement of authorship
A. Taivosalo, T. Kriščiunaite, A. Seiman, N. Part, I. Stulova, R. Vilu
source
Journal of dairy science
journal volume number month
vol. 101, 2
year of publication
2018
pages
p. 944-967 : ill
url
https://doi.org/10.3168/jds.2017-12944
subject term
juustutööstus
juust
proteolüüs
keyword
high-cooked cheese
cheese ripening
proteolysis
cheese peptidomics
notes
Bibliogr.: p. 965-967
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/32795
https://www.scopus.com/record/display.uri?eid=2-s2.0-85035060002&origin=inward&txGid=0bb49ce516173cfe65cf586ef6ff86f5
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20DAIRY%20SCI&year=2021
https://www.webofscience.com/wos/woscc/full-record/WOS:000422668200008
category (general)
Agricultural and biological sciences
Biochemistry, genetics and molecular biology
Põllumajandus- ja bioloogiateadused
Biokeemia, geneetika ja molekulaarbioloogia
category (sub)
Agricultural and biological sciences. Animal science and zoology
Agricultural and biological sciences. Food science
Biochemistry, genetics and molecular biology. Genetics
Põllumajandus- ja bioloogiateadused. Loomateadus ja zooloogia
Põllumajandus- ja bioloogiateadused. Toiduteadus
Biokeemia, geneetika ja molekulaarbioloogia. Geneetika
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise