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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

TitleSalt 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
Authors
Issue Date2016
PublisherWiley-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 Identifierhttp://hdl.handle.net/10722/238774
ISSN
2019 Impact Factor: 2.478
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorGandhi, A-
dc.contributor.authorShah, N-
dc.date.accessioned2017-02-20T01:25:54Z-
dc.date.available2017-02-20T01:25:54Z-
dc.date.issued2016-
dc.identifier.citationJournal of Food Science, 2016, v. 81 n. 4, p. H991-H1000-
dc.identifier.issn0022-1147-
dc.identifier.urihttp://hdl.handle.net/10722/238774-
dc.languageeng-
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147-
dc.relation.ispartofJournal of Food Science-
dc.rightsThis 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.titleSalt 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.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.description.naturepostprint-
dc.identifier.doi10.1111/1750-3841.13260-
dc.identifier.pmid26919457-
dc.identifier.hkuros271375-
dc.identifier.volume81-
dc.identifier.issue4-
dc.identifier.spageH991-
dc.identifier.epageH1000-
dc.identifier.isiWOS:000374048200011-
dc.publisher.placeUnited States-

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