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 /

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Detaylı Bibliyografya
Yazar:	Bruinenberg, P. G.
Diğer Yazarlar:	Limsowtin, G. K. Y., Roo, G. De.
Materyal Türü:	Makale
Dil:	English
Konular:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

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