Amino acid metabolism in relationship to cheese flavor development

Author:

Ganesan B.,Weimer B.C.

Publisher

Elsevier

Reference154 articles.

1. Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese;Alting;Appl. Environ. Microbiol.,1995

2. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing;Arora;J. Agric. Food Chem.,1995

3. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese;Aston;NZ J. Dairy Sci. Technol.,1986

4. The production of volatile sulphur compounds in Cheddar cheeses during accelerated ripening;Aston;Aust. J. Dairy Technol.,1983

5. Gene cloning, sequencing, and inactivation of the branched-chain aminotransferase of Lactococcus lactis LM0230;Atiles;Appl. Environ. Microbiol.,2000

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