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Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking.
Food Chem. 2023 Mar 1;403:134319. doi: 10.1016/j.foodchem.2022.134319. Epub 2022 Sep 19.
Food Chem. 2023.
PMID: 36182849
Free article.
Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking.
Silva MZR, Oliveira JPB, Ramos MV, Farias DF, de Sá CA, Ribeiro JAC, Silva AFB, de Sousa JS, Zambelli RA, da Silva AC, Furtado GP, Grangeiro TB, Vasconcelos MS, Silveira SR, Freitas CDT.
Silva MZR, et al. Among authors: zambelli ra.
Food Chem. 2020 Mar 1;307:125574. doi: 10.1016/j.foodchem.2019.125574. Epub 2019 Oct 14.
Food Chem. 2020.
PMID: 31648178
Free article.
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Latex peptidases produce peptides capable of delaying fungal growth in bread.
Freitas DC, Zambelli RA, Ramos MV, Oliveira JPB, Souza PFN, Santos GBM, Nagano CS, Bezerra LP, Silva AFB, Oliveira JS, Freitas CDT.
Freitas DC, et al. Among authors: zambelli ra.
Food Chem. 2022 Mar 30;373(Pt A):131410. doi: 10.1016/j.foodchem.2021.131410. Epub 2021 Oct 18.
Food Chem. 2022.
PMID: 34710691
Free article.
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