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Theo Hofmann
Methods in Enzymology, Part B: Proteolytic Enzymes 45 434 (1976)
DOI: 10.1016/S0076-6879(76)45038-3
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Aspartic proteinase from Penicillium camemberti: Purification, properties, and substrate specificity

J. Chrzanowska, M. Kolaczkowska, M. Dryjański, D. Stachowiak and A. Polanowski
Enzyme and Microbial Technology 17 (8) 719 (1995)
DOI: 10.1016/0141-0229(94)00129-F
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Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

John E. Kinsella, Dan H. Hwang and Basant Dwivedi
C R C Critical Reviews in Food Science and Nutrition 8 (2) 191 (1976)
DOI: 10.1080/10408397609527222
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Production of exocellular proteolytic enzymes by various species of Penicillium

J. Chrzanowska, M. Kolaczkowska and A. Polanowski
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DOI: 10.1016/0141-0229(93)90038-4
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Biosynthesis of flavors byPenicillium roqueforti

John E. Kinsella and Dan Hwang
Biotechnology and Bioengineering 18 (7) 927 (1976)
DOI: 10.1002/bit.260180706
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Extracellular Protease of Penicillium roqueforti. I. Production and Characteristics of Crude Enzyme Preparation

H.W. Modler, J.R. Brunner and C.M. Stine
Journal of Dairy Science 57 (5) 523 (1974)
DOI: 10.3168/jds.S0022-0302(74)84927-1
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