دورية أكاديمية
Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking
| العنوان: | Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking |
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| المؤلفون: | Osuna-Ruíz, Idalia, Tiznado-Garzón, Reyna, Salazar-Leyva, Jesús Aarón, de Lourdes García-Magaña, María, Benítez-García, Israel, Moreno-Hernández, Jesús Martín, Bañuelos-Vargas, Isaura, Hernández, Crisantema, Martínez-Montaño, EmmanuelAff1, Aff7, IDs11947023030303_cor9 |
| المصدر: | Food and Bioprocess Technology: An International Journal. 16(8):1769-1780 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 19355130 19355149 |
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| DOI: | 10.1007/s11947-023-03030-3 |