Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening

dc.contributor.author	Qureshi, Tahir Mahmood
dc.contributor.author	Vegarud, Gerd Elisabeth
dc.contributor.author	Abrahamsen, Roger K.
dc.contributor.author	Skeie, Siv Borghild
dc.date.accessioned	2017-10-24T11:12:57Z
dc.date.available	2017-10-24T11:12:57Z
dc.date.created	2012-09-05T15:22:57Z
dc.date.issued	2012
dc.identifier.citation	Dairy Science and Technology. 2012, 92 (6), 613-625.	nb_NO
dc.identifier.issn	1958-5586
dc.identifier.uri	http://hdl.handle.net/11250/2461764
dc.language.iso	eng	nb_NO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no	*
dc.title	Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	acceptedVersion	nb_NO
dc.source.pagenumber	613-625	nb_NO
dc.source.volume	92	nb_NO
dc.source.journal	Dairy Science and Technology	nb_NO
dc.source.issue	6	nb_NO
dc.identifier.doi	10.1007/s13594-012-0078-1
dc.identifier.cristin	942514
dc.relation.project	Norges forskningsråd: 185041	nb_NO
cristin.unitcode	192,12,0,0
cristin.unitname	Kjemi, bioteknologi og matvitenskap
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	1

Med mindre annet er angitt, så er denne innførselen lisensiert som Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal