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 /

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Bruinenberg, P. G.
مؤلفون آخرون:	Limsowtin, G. K. Y., Roo, G. De.
التنسيق:	مقال
اللغة:	English
الموضوعات:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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

مواد مشابهة

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