Chemical characterization of proteases extracted from wild thistle (Cynara cardunculus)
- 1 January 1990
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 35 (2), 89-97
- https://doi.org/10.1016/0308-8146(90)90023-w
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Extraction of Milk Clotting Enzyme from Sodom Apple (Calotropis procera)Journal of Food Science, 1986
- Evaluation of Thiol Activated Proteases from Clam Viscera as a Rennet Substitute for Cheese‐MakingJournal of Food Science, 1986
- Proteolytic Enzymes from Cnidoscolus chayamansa“Chaya”Journal of Food Science, 1986
- Partial Purification and Characterization of Cathepsin D‐Like and B‐Like Acid Proteases from Surf Clam VisceraJournal of Food Science, 1986
- Factors affecting the processing of wara—A Nigerian white cheeseFood Chemistry, 1983
- Determination of protein in preparations of microsomesAnalytical Biochemistry, 1975
- Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)Journal of Dairy Research, 1972
- Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheese-makingJournal of Dairy Research, 1972
- [14] PapainMethods in enzymology, 1970
- THE MILK-CLOTTING ACTION OF PAPAINPublished by Elsevier BV ,1937