Work

The Biochemical, Genetic and Physiological-properties of Aminopeptidase-n From Lactococcus-lactis

Year: 1992

Type: article

Abstract: In the flavor development peptidases play a very important role since the wide variety of peptides and amino acids released by these enzymes determine to a large extent the flavors and off-flavors (bittertaste) in cheese. Therefore, knowledge about the activity and substrate specificity of the peptidases will contribute to a better understanding of the complex process of cheese ripening. This thesis describes the investigations of an aminopeptidase in lactococctus lactis. ... Zie: Summary

Source: University of Groningen research database (University of Groningen / Centre for Information Technology)

Author: Paris S. T. Tan

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2480046595

FWCI: 3.212

Cites:

Cited by: 5

Related to: 10