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Journal of Agricultural and Food Chemistry|September 18, 2001
Peptides identified during Emmental cheese ripening: origin and proteolytic systems involvedV Gagnaire, D Mollé, M Herrouin, et al.
Biochemical and Biophysical Research Communications|July 18, 1997
Nonenzymatic lactosylation of bovine beta-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoformsF Morgan, J Léonil, D Mollé, et al.
International Journal of Food Microbiology|August 16, 2005
Isolation and characterisation of a Lactobacillus helveticus ITG LH1 peptidase-rich sub-proteomeM A Manso, J Léonil, M Piot, et al.
Biochimica Et Biophysica Acta|September 3, 1993
Two-dimensional nuclear magnetic resonance study of the beta-casein peptide 1-25: resonance assignments and secondary structureN M Wahlgren, J Léonil, P Dejmek, et al.
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