Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
- Author
- RIZZELLO, C. G1 ; LOSITO, I2 ; GOBBETTI, M1 ; CARBONARA, T2 ; DE BARI, M. D2 ; ZAMBONIN, P. G2 3
[1] Dipartimento di Protezione delle Plante e Microbiologia Applicata, Università degli Studi di Bari, 70126 Bari, Italy
[2] Dipartimento di Chimica, Università degli Studi di Bari, 70126 Bari, Italy
[3] Laboratorio di Spettrometria di Massa per la Proteomica, Università degli Studi di Bari, 70126 Bari, Italy - Source
Journal of dairy science. 2005, Vol 88, Num 7, pp 2348-2360, 13 p ; ref : 37 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Italian cheese antibacterial peptide
- Keyword (fr)
- Antibactérien Eau Extrait Fromage Industrie laitière Peptide Variété fromage Produit laitier
- Keyword (en)
- Antibacterial agent Water Extract Cheese Dairy industry Peptides Cheese variety Dairy product
- Keyword (es)
- Antibacteriano Agua Extracto Queso Industria láctea Péptido Variedad queso Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16872396
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.S0022-0302(05)72913-1 
https://dx.doi.org/10.3168/jds.S0022-0302(05)72913-1
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