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Volumn 89, Issue 1, 2009, Pages 31-41

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Author keywords

Lactobacillus delbrueckii subsp. lactis; Lactobacillus helveticus; Proteolysis; Stretchability; Swiss type cheese

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOBACILLUS HELVETICUS;

EID: 60749137686     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst:2008030     Document Type: Article
Times cited : (23)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.