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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書誌詳細
第一著者:	Bruinenberg, P. G.
その他の著者:	Limsowtin, G. K. Y., Roo, G. De.
フォーマット:	論文
言語:	English
主題:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
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Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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