@article{b4088f05c4e3498aa507dad2de875572,
title = "Proteolysis in model Portuguese cheeses: effects of rennet and starter culture",
keywords = "Cheese ripening, Soluble nitrogen fractions, Casein hydrolysis, Cheese coagulant, Lactic acid bacteria",
author = "Pereira, {Claudia I.} and Gomes, {Eliza O.} and Gomes, {Ana M. P.} and Malcata, {F. Xavier}",
year = "2008",
month = jun,
day = "1",
doi = "10.1016/j.foodchem.2007.11.050",
language = "English",
volume = "108",
pages = "862--868",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Science",
number = "3",
}