Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids-Reference-Cited by-同舟云学术

Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids

Published:2000-01 Issue:7 Volume:10 Page:443-452
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Engels Wim J.M.,Alting Arno C.,Arntz Marjoleine M.T.G.,Gruppen Harry,Voragen Alfons G.J.,Smit Gerrit,Visser Servaas

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference51 articles.

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3. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;New Zealand Journal of Dairy Science and Technology,1986

4. Study of the volatile fraction of Parmesan cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994

5. Comparison of the volatile flavour compounds of six European ‘AOC’ cheeses by using a new dynamic headspace GC-MS method;Bosset;International Dairy Journal,1993

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