Tryptophan Catabolism in Brevibacterium linens as a Potential Cheese Flavor Adjunct
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference38 articles.
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2. Contributions of the components of the water-soluble fraction to the flavor of Cheddar cheese;Aston;N. Z. J. Dairy Sci. Technol.,1986
3. Tryptophan metabolism in Pseudomonas;Behrman;Nature,1962
4. Survival of Brevibacterium linens during nutrient starvation and intracellular changes;Boyaval;Arch Microbiol.,1985
5. Involvement of plasmid deoxyribonucleic acid in indoleacetic acid synthesis in Pseudomonas savastanoi;Comai;J. Bacteriol.,1980
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