Papers: 10.1107/S0907444913003260

https://doi.org/10.1107/S0907444913003260

Camel and bovine chymosin: the relationship between their structures and cheese-making properties

Cited by: 55
Author(s): Jesper Langholm Jensen, Anne Mølgaard, J.C. Navarro Poulsen, Marianne Harboe, Jens B. Simonsen, Andrea Lorentzen, Karin Hjernø, J.M. van den Brink, K.B. Qvist, Sine Larsen
Published: over 13 years ago

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