Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese

✍ Scribed by Liesbeth Rijnen; Mireille Yvon; Richard van Kranenburg; Pascal Courtin; Annette Verheul; Emilie Chambellon; Gerrit Smit

• Book ID: 117653137
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 304 KB
• Volume: 13
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(03)00102-x