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	1.	Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. [electronic resource] by Smit, Gerrit Smit, Bart A Engels, Wim J M Producer: 20051019 In: FEMS microbiology reviews vol. 29 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods. [electronic resource] by Smit, Bart A Engels, Wim J M Smit, Gerrit Producer: 20090123 In: Applied microbiology and biotechnology vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Identification, cloning, and characterization of a Lactococcus lactis branched-chain alpha-keto acid decarboxylase involved in flavor formation. [electronic resource] by Smit, Bart A van Hylckama Vlieg, Johan E T Engels, Wim J M Meijer, Laura Wouters, Jan T M Smit, Gerrit Producer: 20050315 In: Applied and environmental microbiology vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods. [electronic resource] by Smit, Bart A Engels, Wim J M Alewijn, Martin Lommerse, Gijs T C A Kippersluijs, Erwin A H Wouters, Jan T M Smit, Gerrit Producer: 20040504 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)