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Cited article:

Contribution à l'étude des entérocoques et de leurs aptitudes technologiques. Aptitude à la dégradation des acides aminés
Contribution to the study of enterococci and of their technological abilities. Ability to the breakdown of amino-acids

J. L. SCHMIDT, J. LENOIR, M. DO NGOC, A. NORMAND, Ch. NORMAND

Lait, 54 537 (1974) 359-385

DOI: https://doi.org/10.1051/lait:197453716

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This article has been cited by the following article(s):

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Cheese flavour formation by amino acid catabolism

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An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

M Yvon, S Thirouin, L Rijnen, D Fromentier and J C Gripon
Applied and Environmental Microbiology 63 (2) 414 (1997)
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Biogene Amine in der Ernährung

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Biogene Amine in der Ernährung 59 (1996)
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