Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /

Lignende værker

• Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /
• An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /
• Influence of reduced water activity on lactose metabolism by lactococcus lactis subsp. cremoris at different pH values /
• Flavor chemistry and technology
  af: Reineccius, Gary
  Udgivet: (2006)
• Fenaroli’s handbook of flavor ingredients
  af: Burdock, George A.
  Udgivet: (2010)