Monitoring of oligopeptides from blue-veined cheese during ripening
The aim of this study is an isolation of oligopeptides from blue-veined cheese during different stages of ripening and sugests a method which allows their determination, especially electrophoresis. Extraction by water was used to isolate nitrogen compounds and the obtained extract was further fracti...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0071_monitoring-of-oligopeptides-from-blue-veined-cheese-during-ripening.php |