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

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

Đã lưu trong:

Chi tiết về thư mục
Tác giả chính:	Bruinenberg, P. G.
Tác giả khác:	Limsowtin, G. K. Y., Roo, G. De.
Định dạng:	Bài viết
Ngôn ngữ:	English
Những chủ đề:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
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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