Purification and Characterization of a Cell Surface-associated Esterase from Lactobacillus fermenturn DT41 (Englisch)
- Neue Suche nach: Gobbetti, M.
- Neue Suche nach: Smacchi, E.
- Neue Suche nach: Corsetti, A.
- Neue Suche nach: Gobbetti, M.
- Neue Suche nach: Smacchi, E.
- Neue Suche nach: Corsetti, A.
In:
INTERNATIONAL DAIRY JOURNAL
;
7
, 1
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13-22
;
1997
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Purification and Characterization of a Cell Surface-associated Esterase from Lactobacillus fermenturn DT41
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Beteiligte:
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Erschienen in:INTERNATIONAL DAIRY JOURNAL ; 7, 1 ; 13-22
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Verlag:
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Erscheinungsdatum:01.01.1997
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Format / Umfang:10 pages
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ISSN:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 338.1764142
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 338.1764142 -
Datenquelle:
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- 1
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Proteolytic Enzymes of Lactic Acid BacteriaLaw, J. et al. | 1997
- 13
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Purification and Characterization of a Cell Surface-associated Esterase from Lactobacillus fermentum DT41Gobbetti, M. et al. | 1997
- 13
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Purification and Characterization of a Cell Surface-associated Esterase from Lactobacillus fermenturn DT41Gobbetti, M. / Smacchi, E. / Corsetti, A. et al. | 1997
- 23
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Purification and Characterization of X-prolyl Dipeptidyl Aminopeptidase from Propionibacterium shermanii NCDO 853Fernández-Esplá, M.D. et al. | 1997
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Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made from Commercial Starter CulturesDave, R.I. et al. | 1997
- 43
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Association of Chymosin with Artificial Casein Micelles as Influenced by Micelle Composition and pHLarsson, K.I. et al. | 1997
- 47
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The Selectivity of Chymosin Action on as1- and b-Caseins in Solution is Modulated in CheeseExterkate, F.A. et al. | 1997
- 47
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The Selectivity of Chymosin Action on ~s~1- and -Caseins in Solution is Modulated in CheeseExterkate, F. A. / Lagerwerf, F. M. / Haverkamp, J. / Van Schalkwijk, S. et al. | 1997
- 55
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Role of Starter Enzymes During Ripening of Cheddar Cheese Made from Pasteurized Milk Under Controlled Microbiological ConditionsLane, C.N. et al. | 1997
- 65
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Evaluation of Potent Odorants of Camembert Cheese by Dilution and Concentration TechniquesKubicková, J. et al. | 1997
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Evaluation of Potent Odorants of Camerabert Cheese by Dilution and Concentration TechniquesKubickova, J. / Grosch, W. et al. | 1997
- 71
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Enzyme-induced Gelation of Whey Proteins: Effect of Protein DenaturationJu, Z.Y. et al. | 1997
- 79
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Gelation of Commercial Fractions of -Lactoglobulin and -LactalbuminRojas, S. A. / Goff, H. D. / Senaratne, V. / Dalgleish, D. G. / Flores, A. et al. | 1997
- 79
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Gelation of Commercial Fractions of b-Lactoglobulin and a-LactalbuminRojas, S.A. et al. | 1997
- 87
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Calorimetric Studies of Interactions Between -Lactoglobulin and Phospholipids in SolutionsKristensen, A. / Nylander, T. / Paulsson, M. / Carlsson, A. et al. | 1997
- 87
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Calorimetric Studies of Interactions Between b-Lactoglobulin and Phospholipids in SolutionsKristensen, A. et al. | 1997
- 93
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An Evaluation of the Delvo X-Press L Test for Detecting -Lactams in Ex-farm Raw MilksScannella, D. / Neaves, P. / Keedy, K. / Bell, C. et al. | 1997
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An Evaluation of the Delvo X-Press bL Test for Detecting b-Lactams in Ex-farm Raw MilksScannella, D. et al. | 1997
- 97
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Progress in Dairy Science| 1997
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Forthcoming IDF Events| 1997
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Editorial| 1997
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Acknowledgements| 1997
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Recent IDF Publications| 1997