Work

A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening process

Year: 2024

Type: article

Source: Journal of Dairy Research

DOI: 10.1017/s0022029925000184

Authors: Guillermo H. Peralta, Milagros Bürgi, Virginia H. Albarracín, Renzo Sánchez, Luciano J. Martínez, Carina V. Bergamini

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional del Litoral, Universidad Nacional de Entre Ríos

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

Funders: Agencia Santafesina de Ciencia, Tecnología e Innovación, Agencia Nacional de Promoción Científica y Tecnológica

Awards: G1253386382, G3309713840, G365493704, G5318608773

OpenAlex ID: W4410474131

FWCI: 0.196

Cites:

Cited by: 1

Related to: 10