Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening
author
Li, Bozhao
Lyne, John
Roustel, Sebastien
McSweeney, Paul L.H.
statement of authorship
Bozhao Li, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, John Lyne, Sebastien Roustel, Alan L. Kelly, Paul L.H. McSweeney
source
publisher
journal volume number month
vol. 149
year of publication
pages
art. 105835, 14 p. : ill
ISSN
0958-6946
notes
Bibliogr.: p. 13-14
Open Access
Open Access
scientific publication
teaduspublikatsioon
language
inglise
subject term
classifier
TalTech department
Li, B., Arju, G., Taivosalo, A., Lints, T., Kriščiunaite, T., Vilu, R., Lyne, J., Roustel, S., Kelly, A.L., McSweeney, P.L.H. Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening // International dairy journal (2024) vol. 149, art. 105835, 14 p. : ill.