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Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening (title)

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Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripeningLi, Bozhao; Arju, Georg; Taivosalo, Anastassia; Lints, Taivo; Kriščiunaite, Tiina; Vilu, Raivo; Lyne, John; Roustel, Sebastien; Kelly, Alan L.; McSweeney, Paul L.H.International dairy journal2024 / art. 105835, 14 p. : ill https://doi.org/10.1016/j.idairyj.2023.105835 Journal metrics at Scopus Article at Scopus

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