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The role of lactic acid bacteria in accelerated cheese ripening

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Evolution of free amino acids during Idiazábal cheese ripening

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Food Control 6 (3) 161 (1995)
DOI: 10.1016/0956-7135(94)00007-Z
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Peptidase activities in debittering and nondebittering strains of lactobacilli

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International Dairy Journal 2 (1) 55 (1992)
DOI: 10.1016/0958-6946(92)90044-M
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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)
DOI: 10.1016/S0167-4501(06)80192-5
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Accelerated maturation of cheese

Morsi El Soda
International Dairy Journal 3 (4-6) 531 (1993)
DOI: 10.1016/0958-6946(93)90030-4
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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)
DOI: 10.1002/food.19870310309
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Hydrolysis of Shrimp Cooking Juice Waste for the Production of Antioxidant Peptides and Proteases by Enterococcus faecalis DM19

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Waste and Biomass Valorization (2020)
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Enzymatic methods for determining populations of Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures

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DOI: 10.1007/BF00296631
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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)
DOI: 10.1007/BF01195276
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Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics

Florence Prost and Jean Francois Chamba
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Microbiology and Biochemistry of Cheese and Fermented Milk

M. El Soda
Microbiology and Biochemistry of Cheese and Fermented Milk 219 (1997)
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