The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
P. SPETTOLI, A. ZAMORANI
Lait, 65 647-648 (1985) 85-92
This article has been cited by the following article(s):
Mechanisms of incorporation and release of enzymes into cheese during ripening
M.G. Wilkinson and K.N. Kilcawley
International Dairy Journal 15 (6-9) 817 (2005)
DOI: 10.1016/j.idairyj.2004.08.021
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Peptidase activity in various species of dairy thermophilic lactobacilli
M. Gatti, M.E. Fornasari, C. Lazzi, G. Mucchetti and E. Neviani
Journal of Applied Microbiology 96 (2) 223 (2004)
DOI: 10.1046/j.1365-2672.2003.02142.x
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Presence of peptidase activities in different varieties of cheese
M. Gatti, M. E. Fornasari, G. Mucchetti, F. Addeo and E. Neviani
Letters in Applied Microbiology 28 (5) 368 (1999)
DOI: 10.1046/j.1365-2672.1999.00541.x
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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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Characterization of the Geographical Origin of Pecorino Sardo Cheese by Casein Stable Isotope (13C/12C and 15N/14N) Ratios and Free Amino Acid Ratios
Gavina Manca, Federica Camin, Gavina C. Coloru, Alessandra Del Caro, Daniela Depentori, Mario A. Franco and Giuseppe Versini
Journal of Agricultural and Food Chemistry 49 (3) 1404 (2001)
DOI: 10.1021/jf000706c
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