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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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