Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry
Farhad Alavi, Shima Momen
Topics & Concepts
ThistleChymosinRennetFlavourProteasesBiotechnologyFood scienceChemistryBiologyBotanyEnzymeBiochemistryCaseinEnzyme Production and CharacterizationProteins in Food SystemsPhytase and its Applications