Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis-Reference-Cited by-同舟云学术

Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

Published:2002-01 Issue:2-3 Volume:12 Page:111-121
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

van Kranenburg Richard,Kleerebezem Michiel,van Hylckama Vlieg Johan,Ursing Björn M,Boekhorst Jos,Smit Bart A,Ayad Eman H.E,Smit Gerrit,Siezen Roland J

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference56 articles.

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5. Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway;Ayad;Journal of Applied Microbiology,2001

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