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The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening
liposome encapsulation of chymosin Kluyveromyces heris Manchego cheese
2008/3/19
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...