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

Free Access

Issue		Lait Volume 82, Number 1, January-February 2002 3^rd International Symposium on Propionibacteria


Page(s)		17 - 32
DOI		https://doi.org/10.1051/lait:2001002

References

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Abstract