Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.-Reference-Cited by-同舟云学术

Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.

Published:2007-04 Issue:4 Volume:17 Page:316-327
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Hannon J.A.,Kilcawley K.N.,Wilkinson M.G.,Delahunty C.M.,Beresford T.P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference38 articles.

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5. Isolation and characterisation of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731;Castillo;Journal of Applied Microbiology,1999

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