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Cited article:

Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening

Vivek K. Upadhyay, Alan L. Kelly, Paul L.H. McSweeney

Lait, 86 3 (2006) 227-240

Published online: 2006-05-31

DOI: https://doi.org/10.1051/lait:2006004

This article has been cited by the following article(s):

Nattokinase: Structure, applications and sources

Navid Jamali, Farzaneh Vahedi, Elahe Soltani Fard, Mortaza Taheri-Anganeh, Sina Taghvimi, Seyyed Hossein Khatami, Hassan Ghasemi and Ahmad Movahedpour
Biocatalysis and Agricultural Biotechnology 47 102564 (2023)
https://doi.org/10.1016/j.bcab.2022.102564

Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles

María D. Busto, Yaiza González-Temiño, Silvia M. Albillos, Sonia Ramos-Gómez, María C. Pilar-Izquierdo, David Palacios and Natividad Ortega
Foods 11 (14) 2077 (2022)
https://doi.org/10.3390/foods11142077

Microbial Cultures and Enzymes in Dairy Technology

Ekaterini Moschopoulou
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 204 (2018)
https://doi.org/10.4018/978-1-5225-5363-2.ch011

Nattokinase: production and application

Fatemeh Dabbagh, Manica Negahdaripour, Aydin Berenjian, et al.
Applied Microbiology and Biotechnology 98 (22) 9199 (2014)
https://doi.org/10.1007/s00253-014-6135-3