Source: Food Chemistry. Unidades: FFCLRP, FMRP, FCFRP
Subjects: QUEIJO, INDÚSTRIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, LEITE, ENZIMAS
ABNT
SILVA, Ronivaldo Rodrigues da et al. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium. Food Chemistry, v. 225, p. 45-54, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.01.009. Acesso em: 11 nov. 2024.APA
Silva, R. R. da, Oliveira, L. C. G. de, Juliano, M. A., Juliano, L., Oliveira, A. H. C. de, Rosa, J. C., & Cabral, H. (2017). Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium. Food Chemistry, 225, 45-54. doi:10.1016/j.foodchem.2017.01.009NLM
Silva RR da, Oliveira LCG de, Juliano MA, Juliano L, Oliveira AHC de, Rosa JC, Cabral H. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium [Internet]. Food Chemistry. 2017 ; 225 45-54.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2017.01.009Vancouver
Silva RR da, Oliveira LCG de, Juliano MA, Juliano L, Oliveira AHC de, Rosa JC, Cabral H. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium [Internet]. Food Chemistry. 2017 ; 225 45-54.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2017.01.009