Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098-Reference-Cited by-同舟云学术

Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098

Published:2019-09 Issue: Volume:96 Page:21-28
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Eugster Elisabeth,Fuchsmann Pascal,Schlichtherle-Cerny Hedwig,Bütikofer Ueli,Irmler Stefan

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

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