Elbarbary, Hend A <br/><br/>
Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2019 
 - 555-563 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.9214  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents--chemistry<br/>Bacillus subtilis--drug effects<br/>Biocatalysis<br/>Cattle<br/>Cheese--analysis<br/>Chymosin--chemistry<br/>Escherichia coli--drug effects<br/>Hydrogen-Ion Concentration<br/>Pepsin A--chemistry<br/>Peptides--chemistry<br/>Swine<br/>Whey--chemistry<br/>Whey Proteins--chemistry