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Cited article:
J.C. COLLIN , J.L. BERDAGUÉ , Mai DOGNIN-BERGERET , R. GRAPPIN , Marie-Pierre MUTTONI , Odile ROLET-REPECAUD
Lait, 67 3 (1987) 299-317
This article has been cited by the following article(s):
14 articles
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Agents of Change
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Somatic cell recovery by microfiltration technologies: A novel strategy to study the actual impact of somatic cells on cheese matrix
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Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses
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Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese
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Quantification of κ-casein in milk by an optical immunosensor
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Antipeptide Antibodies Recognizing Plasmin Sensitive Sites in Bovine β-Casein Sequence
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Changes in the volatile fraction during ripening of Mahón cheese
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Evolution of free amino acid content during ripening of Mahon cheese
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Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics
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Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese
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