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Cited article:
Ana C. Freitas, F. Xavier Malcata
Lait, 78 2 (1998) 251-258
Accepted: 1997-07-10
This article has been cited by the following article(s):
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Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
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Current state of Portuguese dairy products from ovine and caprine milks
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The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
Güldane Yilmaz, Ahmet Ayar and Nihat Akin
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Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
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Role of dominant microflora of Picante cheese on proteolysis and lipolysis
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Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses
María C. Abeijón Mukdsi, Roxana B. Medina, María de F. Alvarez and Silvia N. González
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Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening
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Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
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Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
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Microbiological Characteristics of Gouda Cheese Manufactured with
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Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models
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