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Original Articles

Proteolysis in cheese during ripening

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Pages 457-509 | Published online: 03 Nov 2009

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Leticia Hernández-Galán, Anaberta Cardador-Martínez, Micloth López-del-Castillo, Daniel Picque, Henry Eric Spinnler & Sandra T. Martín del Campo. (2017) Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study. CyTA - Journal of Food 15:1, pages 49-57.
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Ali Adnan Hayaloglu & Ihsan Karabulut. (2013) Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties. International Journal of Food Properties 16:8, pages 1663-1675.
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M. Sengul, M. Gurses, M. Dervisoglu & F. Yazici. (2006) A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese. International Journal of Food Properties 9:4, pages 791-801.
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Ali Topçu & Ilbilge Saldamli. (2006) Proteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk. International Journal of Food Properties 9:4, pages 665-678.
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