The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
Barac, M.; Pesic, M.; Zilic, S.; Smiljanic, M.; Sredovic Ignjatovic, I.; Vucic, T.; Kostic, A.; Milincic, D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019, 8, 128. https://doi.org/10.3390/foods8040128
Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods. 2019; 8(4):128. https://doi.org/10.3390/foods8040128
Chicago/Turabian StyleBarac, Miroljub, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, and Danijel Milincic. 2019. "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" Foods 8, no. 4: 128. https://doi.org/10.3390/foods8040128