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Cited article:

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Accelerated Cheddar cheese ripening with encapsulated proteinases

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International Journal of Food Science and Technology 35 (5) 483 (2000)
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Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese

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Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese

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The Effect of the Cysteine Proteinase from Micrococcus sp. INIA 528 on the Ripening Process of Manchego Cheese

A.F Mohedano, J Fernández, S Garde, et al.
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Effect of pH, temperature and culture medium composition on the production of an extracellular cysteine proteinase by Micrococcus sp. INIA 528

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Purification and characterization of an extracellular cysteine proteinase produced by Micrococcus sp. INIA 528

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Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae

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Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint‐Paulin Type Cheese

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