Kieronczyk, Agnieszka <br/><br/>
Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.  [electronic resource] 

 -  Applied and environmental microbiology  Feb 2003 
 - 734-9 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0099-2240 
<br/><br/><label>Standard No.: </label>10.1128/AEM.69.2.734-739.2003  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--metabolism<br/>Animals<br/>Cheese--microbiology<br/>Food Microbiology<br/>Glutamate Dehydrogenase--metabolism<br/>Ketoglutaric Acids--metabolism<br/>Lactobacillus--enzymology<br/>Lactococcus lactis--metabolism