Flavour formation by amino acid catabolism
Author:
Publisher
Elsevier BV
Subject
Biotechnology,Bioengineering,Applied Microbiology and Biotechnology
Reference8 articles.
1. Dynamics of free amino acid composition in cheese ripening;Ardo;Aust J Dairy Technol,2002
2. Cheese flavour and the genomics of lactic acid bacteria;Broadbent;ASM News,2005
3. Peptidases and amino acid catabolism in lactic acid bacteria;Christensen;Antonie van Leeuvenhoek,1999
4. Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis;Kranenburg;Int Dairy J,2002
5. Purification and characterization of a branched-chain amino acid aminotransferase from Lactobacillus paracasei subsp. paracasei CHCC 2115;Thage;J Appl Microbiol,2004
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