Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

✍ Scribed by L Rijnen; A Delacroix-Buchet; D Demaizières; J.L Le Quéré; J.C Gripon; M Yvon

• Book ID: 117652722
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 267 KB
• Volume: 9
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(00)00009-1