| Автор | Cliffe, A.J. |
| Автор | Law, B.A. |
| Дата выпуска | 1991 |
| dc.description | AbstractThe peptide and casein breakdown products of enzyme accelerated and normal Cheddar cheese were monitored during ripening using reverse phase high performance liquid chromatography (RPHPLC) and polyacrylamide gel electrophoresis (PAGE). In contrast to PAGE analysis, the water soluble nitrogen fraction (WSNF) analysed by reverse phase chromatography exhibited more significant differences in pattern. The size of one band detected by reverse phase chromatography related well to Cheddar flavour intensity. |
| Формат | application.pdf |
| Издатель | Taylor & Francis Group |
| Копирайт | Copyright Taylor and Francis Group, LLC |
| Название | A time course study of peptide production in accelerated‐ripened cheddar cheese using reverse phase high performance liquid chromatography |
| Тип | research-article |
| DOI | 10.1080/08905439109549787 |
| Electronic ISSN | 1532-4249 |
| Print ISSN | 0890-5436 |
| Журнал | Food Biotechnology |
| Том | 5 |
| Первая страница | 1 |
| Последняя страница | 17 |
| Аффилиация | Cliffe, A.J.; Reading Laboratory Shinfield, AFRC Institute of Food Research |
| Аффилиация | Law, B.A.; Reading Laboratory Shinfield, AFRC Institute of Food Research |
| Выпуск | 1 |
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