Effects of crude enzyme of Lactobacillus casei LLG on water-soluble peptides of enzyme-modified cheese

Author: Park S.Y.   Gibbs B.F.   Lee B.H.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.28, Iss.1, 1995-01, pp. : 43-49

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Abstract