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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Bibliografische gegevens
Hoofdauteur:	Bruinenberg, P. G.
Andere auteurs:	Limsowtin, G. K. Y., Roo, G. De.
Formaat:	Artikel
Taal:	English
Onderwerpen:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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

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