Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /

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Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /

Đã lưu trong:

Chi tiết về thư mục
Tác giả khác:	Kieronczyk, Agnieszka., Langsrud, Thor., Skeie, Siv., Yvon, Mireille.
Định dạng:	Bài viết
Ngôn ngữ:	English
Những chủ đề:	Amino acids Aroma compounds Bacteria Cheese Lactococcus lactis Nonstarter lactobacilli
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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