Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology
- 1 December 1999
- journal article
- Published by Elsevier in Enzyme and Microbial Technology
- Vol. 25 (10) , 795-809
- https://doi.org/10.1016/s0141-0229(99)00110-6
Abstract
No abstract availableKeywords
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