Article Versions Notes

Forler B, Horstmann G, Schäfer J, Michel C, Weiss A, Stressler T, Fischer L, Hinrichs J, Schmidt H. Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides. Foods. 2021; 10(7):1588. https://doi.org/10.3390/foods10071588

Forler, Benjamin, Gudrun Horstmann, Johannes Schäfer, Christina Michel, Agnes Weiss, Timo Stressler, Lutz Fischer, Jörg Hinrichs, and Herbert Schmidt. 2021. "Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides" Foods 10, no. 7: 1588. https://doi.org/10.3390/foods10071588

Forler, B., Horstmann, G., Schäfer, J., Michel, C., Weiss, A., Stressler, T., Fischer, L., Hinrichs, J., & Schmidt, H. (2021). Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides. Foods, 10(7), 1588. https://doi.org/10.3390/foods10071588