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- Publisher Website: 10.1111/1750-3841.13260
- Scopus: eid_2-s2.0-84962626773
- PMID: 26919457
- WOS: WOS:000374048200011
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Article: Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells
Title | Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells |
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Authors | |
Keywords | Akawi cheese Bioactive peptides Caco-2 cell line Human colon cell line Salt reduction |
Issue Date | 2016 |
Publisher | Wiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147 |
Citation | Journal of Food Science, 2016, v. 81 n. 4, p. H991-H1000 How to Cite? |
Persistent Identifier | http://hdl.handle.net/10722/238774 |
ISSN | 2021 Impact Factor: 3.693 2020 SCImago Journal Rankings: 0.772 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Gandhi, A | - |
dc.contributor.author | Shah, N | - |
dc.date.accessioned | 2017-02-20T01:25:54Z | - |
dc.date.available | 2017-02-20T01:25:54Z | - |
dc.date.issued | 2016 | - |
dc.identifier.citation | Journal of Food Science, 2016, v. 81 n. 4, p. H991-H1000 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | http://hdl.handle.net/10722/238774 | - |
dc.language | eng | - |
dc.publisher | Wiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147 | - |
dc.relation.ispartof | Journal of Food Science | - |
dc.rights | This is the accepted version of the following article: Journal of Food Science, 2016, v. 81 n. 4, p. H991-H1000, which has been published in final form at http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13260/abstract | - |
dc.subject | Akawi cheese | - |
dc.subject | Bioactive peptides | - |
dc.subject | Caco-2 cell line | - |
dc.subject | Human colon cell line | - |
dc.subject | Salt reduction | - |
dc.title | Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells | - |
dc.type | Article | - |
dc.identifier.email | Shah, N: npshah@hku.hk | - |
dc.identifier.authority | Shah, N=rp01571 | - |
dc.description.nature | postprint | - |
dc.identifier.doi | 10.1111/1750-3841.13260 | - |
dc.identifier.pmid | 26919457 | - |
dc.identifier.scopus | eid_2-s2.0-84962626773 | - |
dc.identifier.hkuros | 271375 | - |
dc.identifier.volume | 81 | - |
dc.identifier.issue | 4 | - |
dc.identifier.spage | H991 | - |
dc.identifier.epage | H1000 | - |
dc.identifier.isi | WOS:000374048200011 | - |
dc.publisher.place | United States | - |
dc.identifier.issnl | 0022-1147 | - |