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Cited article:

Hydrolysis of Shrimp Cooking Juice Waste for the Production of Antioxidant Peptides and Proteases by Enterococcus faecalis DM19

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https://doi.org/10.1007/s12649-020-01263-3

Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference

M. El Soda
Developments in Food Science, Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference 37 721 (1995)
https://doi.org/10.1016/S0167-4501(06)80192-5

Determination of aminopeptidase activity in cheese

M. Angeles Mart� Castro and M. Carmen Mart�n-Hern�ndez
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198 (1) 20 (1994)
https://doi.org/10.1007/BF01195276

Peptidase activities in debittering and nondebittering strains of lactobacilli

Mouhsine El Abboudi, Morsi El Soda, Sithian Pandian, et al.
International Dairy Journal 2 (1) 55 (1992)
https://doi.org/10.1016/0958-6946(92)90044-M

Enzymatic methods for determining populations of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures

C. Y. Boquien, G. Corrieu and M. J. Desmazeaud
Applied Microbiology and Biotechnology 30 (4) 402 (1989)
https://doi.org/10.1007/BF00296631

Effect of Fermentation Conditions on Growth of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in Pure and Mixed Cultures

Clair-Yves Boquien, Georges Corrieu and Michel J. Desmazeaud
Applied and Environmental Microbiology 54 (10) 2527 (1988)
https://doi.org/10.1128/aem.54.10.2527-2531.1988

Proteolytic activity of crude cell‐free extract of Lactobacillus casei and Lactobacillus plantarum

F. Z. Hegazi and I. G. Abo‐Elnaga
Food / Nahrung 31 (3) 225 (1987)
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