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Cited article:
Nihal EZZAT, M. EL SODA, M.J. DESMAZEAUD, A. ISMAIL
Lait, 66 4 (1986) 445-451
This article has been cited by the following article(s):
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Influence of pH on the Properties of Lactobacillus helveticus Aminopeptidase
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The impact of lactic acid bacteria on cheese flavor
Norman F. Olson
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Study on Hydrolysis Conditions of Lactobacillus bulgaricus on Casein Sodium by Method of Response Surface and the Antioxidant Activity of Hydrolysates
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Detection and Localization of a Peptidoglycan Hydrolase in Lactobacillus delbrueckiisubsp. bulgaricus
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Associative Growth and Proteolysis of Streptococcus thermophilus and Lactobacillus bulgaricus in Skim Milk
S.N. Rajagopal and W.E. Sandine
Journal of Dairy Science 73 (4) 894 (1990)
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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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Proteolytic enzymes of dairy starter cultures
Terence D. Thomas and Graham G. Pritchard
FEMS Microbiology Letters 46 (3) 245 (1987)
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