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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| Hoofdauteur: | Bruinenberg, P. G. |
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| Andere auteurs: | Limsowtin, G. K. Y., Roo, G. De. |
| Formaat: | Artikel |
| Taal: | English |
| Onderwerpen: | |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Gelijkaardige items
- 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 /
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Flavor chemistry and technology
door: Reineccius, Gary
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Fenaroli’s handbook of flavor ingredients
door: Burdock, George A.
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