Work

Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

Year: 1996

Type: article

Source: International Dairy Journal

DOI: 10.1016/0958-6946(95)00067-4

Authors: C.N. Lane, P.F. Fox

Institution: University College Cork

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1983384561

FWCI: 11.57

Cites: 23

Cited by: 127

Related to: 10