| 000 | 01263 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250514060156.0 | ||
| 264 | 0 | _c20030415 | |
| 008 | 200304s 0 0 eng d | ||
| 022 | _a0099-2240 | ||
| 024 | 7 |
_a10.1128/AEM.69.2.734-739.2003 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKieronczyk, Agnieszka | |
| 245 | 0 | 0 |
_aCooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. _h[electronic resource] |
| 260 |
_bApplied and environmental microbiology _cFeb 2003 |
||
| 300 |
_a734-9 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAmino Acids _xmetabolism |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCheese _xmicrobiology |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aGlutamate Dehydrogenase _xmetabolism |
| 650 | 0 | 4 |
_aKetoglutaric Acids _xmetabolism |
| 650 | 0 | 4 |
_aLactobacillus _xenzymology |
| 650 | 0 | 4 |
_aLactococcus lactis _xmetabolism |
| 700 | 1 | _aSkeie, Siv | |
| 700 | 1 | _aLangsrud, Thor | |
| 700 | 1 | _aYvon, Mireille | |
| 773 | 0 |
_tApplied and environmental microbiology _gvol. 69 _gno. 2 _gp. 734-9 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1128/AEM.69.2.734-739.2003 _zAvailable from publisher's website |
| 999 |
_c12369095 _d12369095 |
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