Articles citing this article

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Cited article:

Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage

Javier Calzada, Ana del Olmo, Antonia Picon and Manuel Nuñez
International Dairy Journal 39 (2) 232 (2014)
https://doi.org/10.1016/j.idairyj.2014.07.007

Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage

Javier Calzada, Ana del Olmo, Antonia Picon, Pilar Gaya and Manuel Nuñez
International Dairy Journal 37 (2) 64 (2014)
https://doi.org/10.1016/j.idairyj.2014.03.002

Analytik von Proteinen in Lebensmitteln mit elektrophoretischen und chromatographischen Verfahren

Klaus-Peter Kaiser and Ingolf Krause
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 180 (3) 181 (1985)
https://doi.org/10.1007/BF01027264

A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

Patrick Trieu-Cuot and Jean-Claude Gripon
Journal of Dairy Research 49 (03) 501 (1982)
https://doi.org/10.1017/S0022029900022640