Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening

Lait

Volumn 81, Issue 4, 2001, Pages 509-527

  Mazerolles, Gérard ^a   Devaux, Marie Françoise ^b   Duboz, Gabriel ^a   Duployer, Marie Hélène ^a   Riou, Nadine Mouhous ^b   Dufour, Éric ^c  

^a Natl Inst of Agricultural Research   (France)

^b CEMAGREF   (France)

^c ENITA de Clermont Ferrand   (France)

Author keywords

Cheese; Protein; Ripening; Spectroscopy; Structure

Indexed keywords

EID: 0035597737     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001148     Document Type: Article

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