Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model

✍ Scribed by Marjolaine Bourdat-Deschamps; Dominique Le Bars; Mireille Yvon; Marie-Pierre Chapot-Chartier

• Book ID: 116539690
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 279 KB
• Volume: 14
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.02.009