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Cited article:

Étude sur l'attaque des acides aminés par des pénicillium employés dans la fabrication de fromages persillés

PIETRO SALVADORI, BRUNA BIANCHI, VINCENZINA CAVALLI

Lait, 44 433-434 (1964) 129-138

DOI: https://doi.org/10.1051/lait:1964433-4345

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

Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor

John E. Kinsella, Dan H. Hwang and Basant Dwivedi
C R C Critical Reviews in Food Science and Nutrition 8 (2) 191 (1976)
https://doi.org/10.1080/10408397609527222

Biosynthesis of flavors by Penicillium roqueforti

John E. Kinsella and Dan Hwang
Biotechnology and Bioengineering 18 (7) 927 (1976)
https://doi.org/10.1002/bit.260180706