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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Bibliografske podrobnosti
Glavni avtor:	Bruinenberg, P. G.
Drugi avtorji:	Limsowtin, G. K. Y., Roo, G. De.
Format:	Bài viết
Jezik:	English
Teme:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
Oznake:	Označite Brez oznak, prvi označite!

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

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