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2007•Food ChemistryOpen access

Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

Cláudia I. Pereira, Eliza O Gomes, Ana Gomes, F. Xavier Malcata

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Key concepts: Rennet, Proteolysis, Lactococcus lactis, Starter, Food science, Cheese ripening, Chymosin, Ripening

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