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1 Ergebnisse
1
Ser2 from Serratia liquefaciens L53: A new heat stable prot..:
Baglinière, François
;
Tanguy-Sai, Gaëlle
;
Salgado, Rafael Locatelli
...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2017.02.054. , 2017
Link:
https://hal.science/hal-01476516
RT Journal T1
Ser2 from Serratia liquefaciens L53: A new heat stable protease able to destabilize UHT milk during its storage
UL https://suche.suub.uni-bremen.de/peid=base-ftinstagro:oai:HAL:hal-01476516v1&Exemplar=1&LAN=DE A1 Baglinière, François A1 Tanguy-Sai, Gaëlle A1 Salgado, Rafael Locatelli A1 Jardin, Julien A1 Rousseau, Florence A1 Robert, Benoit A1 Harel-Oger, Marielle A1 Vanetti, Maria Cristina Dantas A1 Gaucheron, Frederic PB HAL CCSD; Elsevier YR 2017 K1 ser2 K1 stabilité K1 protéolysis K1 serrayia liquefaciens K1 dairy product K1 ultra high temperature treatment K1 micelle de caséine K1 produit laitier K1 serratia liquefaciens K1 proteolyse enzymatique K1 stabilité physicochimique K1 traitement uht K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition K1 [SDV.IDA]Life Sciences [q-bio]/Food engineering JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2017.02.054 LK http://dx.doi.org/https://hal.science/hal-01476516 DO https://hal.science/hal-01476516 SF ELIB - SuUB Bremen
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