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The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids
Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, Dominique Le Bars, Mireille YvonVolume:
14
Year:
2004
Language:
english
DOI:
10.1016/j.idairyj.2003.07.001
File:
PDF, 247 KB
english, 2004