(Q54440793)

29 May 2018

title

Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives. (English)

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29 May 2018

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Chiara Bottesini

1

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29 May 2018

Tullia Tedeschi

series ordinal

2

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29 May 2018

Arnaldo Dossena

series ordinal

3

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29 May 2018

Stefano Sforza

series ordinal

4

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29 May 2018

publication date

13 December 2013

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29 May 2018

published in

Amino Acids

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29 May 2018

volume

46

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29 May 2018

issue

2

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29 May 2018

page(s)

441-447

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29 May 2018

Evaluation of bitterness in Ragusano cheese

cites work

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https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

Biotechnological approaches to the understanding and improvement of mature cheese flavour

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

Probing the donor and acceptor substrate specificity of the γ-glutamyl transpeptidase

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

Improvement of the bitter taste of amino acids through the transpeptidation reaction of bacterial gamma-glutamyltranspeptidase

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

Determination and quantification of γ-glutamyl-valyl-glycine in commercial fish sauces

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS00726-013-1637-3

10.1007/S00726-013-1637-3

21 January 2018

Identifiers

DOI

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29 May 2018

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29 May 2018