Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2003.tb00021.x/fullpdf
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4. Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese
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