Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
- DOI
- 10.1021/jf011291d
- Published
- 2002 Jun 5
- 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/jf011291d,
title = {Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.},
author = {Garde S and Tomillo J and Gaya P and Medina M and Nuñez M},
year = {2002},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/jf011291d},
url = {https://doi.org/10.1021/jf011291d}
}RIS
TY - JOUR TI - Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture. AU - Garde S AU - Tomillo J AU - Gaya P AU - Medina M AU - Nuñez M PY - 2002 JO - Journal of agricultural and food chemistry DO - 10.1021/jf011291d UR - https://doi.org/10.1021/jf011291d ER -
APA
S, G., J, T., P, G., M, M., & M, N. (2002). Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.. Journal of agricultural and food chemistry. https://doi.org/10.1021/jf011291d
Source records
- pubmed · retrieved 2026-09-27T11:44:50.752Z