Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

By A. Thierry, M. Maillard. 2002

107 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/15685a76f55afeb2ede5f76bd5b32edd41bcaf6a