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Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening

✍ Scribed by Julien Jardin; Daniel Mollé; Michel Piot; Sylvie Lortal; Valérie Gagnaire

Book ID: 113647595
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 442 KB
Volume: 155
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2012.01.008

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