4 results
Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey
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- Journal:
- Journal of Dairy Research / Volume 79 / Issue 2 / May 2012
- Published online by Cambridge University Press:
- 19 April 2012, pp. 201-208
- Print publication:
- May 2012
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Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin
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- Journal:
- Journal of Dairy Research / Volume 76 / Issue 3 / August 2009
- Published online by Cambridge University Press:
- 04 August 2009, pp. 379-383
- Print publication:
- August 2009
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Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity
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- Journal:
- Journal of Dairy Research / Volume 76 / Issue 2 / May 2009
- Published online by Cambridge University Press:
- 05 January 2009, pp. 152-157
- Print publication:
- May 2009
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Peptides released from acid goat whey by a yeast-lactobacillus association isolated from cheese microflora
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- Journal:
- Journal of Dairy Research / Volume 73 / Issue 2 / May 2006
- Published online by Cambridge University Press:
- 14 February 2006, pp. 163-170
- Print publication:
- May 2006
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