Partial purification and characterisation of a lipase from Lactobacillus plantarum MF32
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
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3. Effects of starter cultures on the formation of flavour compounds in dry sausage;Berdagué;Meat Sci.,1993
4. Lipase activity of Lactobacillus brevis;Chander;Arch. Mikrobiol.,1973
5. Flavour chemistry of fermented sausages;Dainty,1994
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