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Cheese flavour development by enzymatic conversions of peptides and amino acids
Gerrit Smit, Annette Verheul, Richard van Kranenburg, Eman Ayad, Roland Siezen, Wim EngelsVolume:
33
Year:
2000
Language:
english
DOI:
10.1016/s0963-9969(00)00029-6
File:
PDF, 381 KB
english, 2000