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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Podrobná bibliografie
Hlavní autor:	Bruinenberg, P. G.
Další autoři:	Limsowtin, G. K. Y., Roo, G. De.
Médium:	Článek
Jazyk:	English
Témata:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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

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