Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Desirée Duerr"'
Autor:
René Badertscher, Hélène Berthoud, Lotti Egger, Reto Portmann, Desirée Duerr, Didier Dupont, Olivia Ménard, Marco Meola, Helena Stoffers, Carola Blaser, Lychou Abbühl
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 340, pp.128154. ⟨10.1016/j.foodchem.2020.128154⟩
Food Chemistry, Elsevier, 2021, 340, pp.128154. ⟨10.1016/j.foodchem.2020.128154⟩
International audience; Numerous bacteria are responsible for hydrolysis of proteins during cheese ripening. The raw milk flora is a major source of bacterial variety, starter cultures are needed for successful acidification of the cheese and proteol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c27d86f6bb0b9454bef9ba0b6e0cfdf1
https://hal.inrae.fr/hal-02975886/file/1-s2.0-S0308814620320161-main.pdf
https://hal.inrae.fr/hal-02975886/file/1-s2.0-S0308814620320161-main.pdf
Autor:
Reto Portmann, Didier Dupont, Patrick Schlegel, Desirée Duerr, Lotti Egger, Peter Stoll, Guy Vergères, Olivia Ménard, Christian Baumann
Publikováno v:
Food Research International
Food Research International, Elsevier, 2019, 118, pp.32-39. ⟨10.1016/j.foodres.2017.12.049⟩
Food Research International, Elsevier, 2019, 118, pp.32-39. ⟨10.1016/j.foodres.2017.12.049⟩
Part of special issue: The 5th International Conference on Food Digestion - Edited by Didier Dupont, Pasquale Ferranti, Alan Mackie 5. International Conference on Food Digestion (INFOGEST) ; Rennes (France) - (2017-04-04 - 2017-04-06) / Conférence;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8add7689f94d77212264018ce72bf9be
https://hal.archives-ouvertes.fr/hal-02073381
https://hal.archives-ouvertes.fr/hal-02073381