Work

Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme

Year: 1988

Type: article

Source: Journal of Dairy Research

DOI: 10.1017/s0022029900026066

Authors: Ylva Ardö, Hans-Erik Pettersson

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1978526691

FWCI: 8.637

Cites: 9

Cited by: 96

Related to: 10