![](/img/cover-not-exists.png)
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
Eman H.E Ayad, Annette Verheul, Catrienus de Jong, Jan T.M Wouters, Gerrit SmitVolume:
9
Year:
1999
Language:
english
DOI:
10.1016/s0958-6946(99)00140-5
File:
PDF, 332 KB
english, 1999