Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.

Gagnaire V, Mollé D, Herrouin M, Léonil J

DOI: 10.1021/jf000895z
Published: 2001 Sep
Container: Journal of agricultural and food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1021/jf000895z,
  title = {Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.},
  author = {Gagnaire V and Mollé D and Herrouin M and Léonil J},
  year = {2001},
  journal = {Journal of agricultural and food chemistry},
  doi = {10.1021/jf000895z},
  url = {https://doi.org/10.1021/jf000895z}
}

RIS

TY  - JOUR
TI  - Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.
AU  - Gagnaire V
AU  - Mollé D
AU  - Herrouin M
AU  - Léonil J
PY  - 2001
JO  - Journal of agricultural and food chemistry
DO  - 10.1021/jf000895z
UR  - https://doi.org/10.1021/jf000895z
ER  -

APA

V, G., D, M., M, H., & J, L. (2001). Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf000895z

Source records

pubmed · retrieved 2026-09-25T17:40:25.850Z