Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. [electronic resource]

By: Contributor(s): Producer: 20070810Description: 1114-22 p. digitalISSN:
  • 1364-5072
Subject(s): Online resources: In: Journal of applied microbiology vol. 101
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Publication Type: Journal Article

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