CHARACTERIZATION OF PROTEOLYTIC ACTIVITIES FROM MESOPHILIC LACTIC-ACID BACTERIA AND THEIR ROLE DURING CHEESE RIPENING

被引：0
作者：
DESMAZEAUD, MJ [1 ]
VASSAL, L [1 ]
机构：
[1] INST NATL RECH AGRON, BIOCHIM & TECHNOL LAITIERES LAB, F-78350 Jouy En Josas, FRANCE
来源：
LAIT | 1979年 / 59卷 / 587期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：327 / 344
页数：18
相关论文
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Desmazeaud M. J., 1976, Lait, V56, P241, DOI 10.1051/lait:1976555-55612
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[5]   GENERAL PROPERTIES AND SUBSTRATE-SPECIFICITY OF AN INTRACELLULAR NEUTRAL PROTEASE FROM STREPTOCOCCUS-DIACETILACTIS [J].
DESMAZEAUD, MJ ;
ZEVACO, C .
ANNALES DE BIOLOGIE ANIMALE BIOCHIMIE BIOPHYSIQUE, 1976, 16 (06) :851-868
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