Lowering hydrophobic peptides and increasing free amino acids in cheese made with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein

✍ Scribed by A. Picon; P. Gaya; M. Nuñez

• Book ID: 116539961
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 181 KB
• Volume: 17
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.09.021