Heat treatment of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening
作者： Connie Benfeldt , John Sørensen , Katrine H. Ellegård , Torben E. Petersen
DOI: 10.1016/S0958-6946(97)00083-6
关键词:
摘要: … inhibitors. Therefore, the reduced plasmin activity in cheeses manufactured from milk heated … result from an increased amount of conventional plasmin inhibitory activity in those cheeses …
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