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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Detalhes bibliográficos
Autor principal:	Bruinenberg, P. G.
Outros Autores:	Limsowtin, G. K. Y., Roo, G. De.
Formato:	Atigo
Idioma:	English
Assuntos:	Cheese maturation Cystathionine Flavor compound formation Lactococcus lactis
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

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

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