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Cited article:

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Camel and Bovine Chymosin Hydrolysis of Bovine αS1- and β-Caseins Studied by Comparative Peptide Mapping

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Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese whey

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Milk-coagulating enzymes of tuna fish waste as a rennet substitute

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Action on bovine αs1-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L.

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Caseinolytic Specificity of Cardosin, an Aspartic Protease from the Cardoon Cynara cardunculus L.:  Action on Bovine αs- and β-Casein and Comparison with Chymosin

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Chemistry of Structure-Function Relationships in Cheese

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Conversion of αs1-Casein-(24-199)-Fragment and β-Casein under Cheese Conditions by Chymosin and Starter Peptidases

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Effects of crude enzyme of Lactobacillus casei LLG on water-soluble peptides of enzyme-modified cheese

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Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction

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Proteolytic specificity of chymosin on bovine αs1,-casein

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Bitter taste of enzymic hydrolysates of casein

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Influence of residual rennet and proteolysis on the exudation of whey from Feta cheese during storage

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Debittering Mechanism in Bitter Peptides of Enzymatic Hydrolysates from Milk Casein by Aminopeptidase T

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